Currant Jelly
From The new home cook book, 1896
Serves 5
To be a nice color, the currants should not come in contact with iron spoons or tin dishes, unless new and bright.
Presented as published in 1896. 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 new home cook book (1896), page 106. The excerpt below is the record exactly as published.
CURRANT JELLY. Mrs. C. Wheeler. Use the currants when they first ripen ; pick them from the stems and put them on the stove in a stone jar, bruis- ing them with a wooden spoon ; then when warm, squeeze through a coarse cloth or flannel, and put the juice on in 1 new tin pan or porcelain kettle; one quart of juice requires two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.