Currant Jelly
From The new Kentucky home cook book, 1884
Serves 6
Mrs. W. C. S.
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 109. The excerpt below is the record exactly as published.
CURRANT JELLY. Pick ripe currants from the stems, put them into a pre- serving-kettle, cover with water, and boil for fifteen minutes. Press out the juice, and to each pint of juice add one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.