Currant Jelly
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 84. The excerpt below is the record exactly as published.
Currant Jelly. Use currants which are a little underripe, preferably cherry currants. Pick over currants without removing the stems. Wash and drain. Put a few in a granite pan and crush with the potato masher. Add more and crush until all are used. Cook slowly until currants look white. Strain through a bag made from a double thickness of cheesecloth. Do not squeeze but allow the juice to drip. Measure the juice and boil about 15 minutes
Cook this with the app: pantry check, scaling, and the assistant.