Currant Jelly
From Consult me, 1902
Serves 2
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 183. The excerpt below is the record exactly as published.
CURRANT JELLY, Red, or Black. — Strip the fruit, and in a stone jar stew them in a sauce-pan of water, or on the fire ; strain off the liquor, and to every pint weigh 1 lb. of loaf-sugar
Cook this with the app: pantry check, scaling, and the assistant.