Fruit Jelly
From A text-book of cooking, 1915
Other fruits may be used instead of those mentioned.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 61. The excerpt below is the record exactly as published.
FRUIT JELLY Prepare Lemon Jelly. Cover and allow to cool until just ready to stiffen. Peel oranges and bananas; cut them into small pieces or slices. Cut nuts
Cook this with the app: pantry check, scaling, and the assistant.