Grape Jelly
From Cox's manual of gelatine cookery, 1935
If the grapes are very juicy, use one-quarter ounce more Gelatine.
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 35. The excerpt below is the record exactly as published.
GRAPE JELLY Dissolve the Gelatine in the water. Put the grapes into a saucepan, bruise them with the back of a wooden spoon until the juice flows freely, strain them without pressure through two or three thicknesses of muslin, and when clear boil it with the dissolved Gelatine for ten minutes. Add the brandy
Cook this with the app: pantry check, scaling, and the assistant.