Currant Jelly
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 69. The excerpt below is the record exactly as published.
Currant Jelly. — Wash the currants and add a few raspberries, about one-tenth as many as the currants. Put into kettle and boil twenty minutes, or until thoroughly cooked. Squeeze THE PHYSICAL CULTURE COOK BOOK. 211 through a yard square of cheesecloth and measure juice. Allow one pound sugar to one pint juice
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