Elderberry Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
This is a German recipe, often used for colds and coughs.
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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Elderberry Jelly. — Strip the berries from their stalks and stir them over the fire with a new wooden spoon till the juice flows freely; then strain it off thoroughly, though without in any way touching or handling the jelly bag (which would make it thiek and cloudy), weigh it, and boil up sharply for fifteen to twenty minutes ; next add in, off the fire, 14oz. cane caster sugar
Cook this with the app: pantry check, scaling, and the assistant.