Elderberry Jelly
From The Rural cook book, 1907
Serves 2
This is an English recipe and very good.
Presented as published in 1907. 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 Rural cook book (1907), page 110. The excerpt below is the record exactly as published.
Elderberry Jelly. — Strip the ripe berries into the kettle and stir over the fire with a wooden spoon until the juice flows freely; turn into a jelly bag and let drain without touching so as not to become cloudy. Weigh and boil sharply 15 minutes. Remove from fire and add sugar, allowing 14 ounces to one pint of juice
Cook this with the app: pantry check, scaling, and the assistant.