Cranberry and Rice Jelly
From Consult me, 1902
Serves 4
Serve to eat with milk or cream.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 173. The excerpt below is the record exactly as published.
CRANBERRY AND RICE JELLY. — Boil and press the fruit, strain the juice, and by degrees mix into it as much ground rice as will, when boiled, thicken to a jelly ; boil it gently, stirring it, and sweeten to your taste
Cook this with the app: pantry check, scaling, and the assistant.