Cranberry Jelly for Poultry
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 71. The excerpt below is the record exactly as published.
Cranberry Jelly for Poultry. — 1 quart berries, 1 pint sugar. Pick over berries care¬ fully and wash. Put them in granite or earthen saucepan with 1 cup of water
Cook this with the app: pantry check, scaling, and the assistant.