Fruit Jellies
From The century cook book, 1894
Serves 2
If the jelly fails to thicken as much as desired when cold, set the glasses in the sun for two or three days, leaving off the covers.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 98. The excerpt below is the record exactly as published.
Fruit Jellies. Boil the fruit with as little water as possible, and squeeze in a jelly bag. Allow a pound of sugar to a pint of juice
Cook this with the app: pantry check, scaling, and the assistant.