Currant Jam
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 60. The excerpt below is the record exactly as published.
repare the fruit by carefully cleaning and thoroughly bruis- ing, as mashing it before cooking prevents it from becoming hard; boil eight or ten minutes, add one coffee cup of sugar to every pint mashed fruit
Cook this with the app: pantry check, scaling, and the assistant.