Fruit Jelly

Name: Fruit Jelly
Yield: 8 servings
Ingredients: To each pint of juice strained; add one pound or one pound and a quarter of white sugar; the half of the beaten white of an egg

From The complete cook book, 1900

Serves 8

Add lemon juice for flavor.

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 133. The excerpt below is the record exactly as published.

FRUIT JELLY. Wash and drain the fruit, put it in a stone jar, and put the jar into a kettle of water over the fire ; let it boil, but see that none of the water gets into the fruit. When the fruit is tender it will begin to break ; pour it now into a flannel bag, but do not squeeze it— that will make the jelly cloudy. To each pint of juice strained add one pound or one pound and a quarter of white sugar and the half of the beaten white of an egg

Cook this with the app: pantry check, scaling, and the assistant.