Guava Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
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 22. The excerpt below is the record exactly as published.
Guava Jelly (Mode). — Stew some perfectly ripe medlars in a stewpan, well covered with water, till thoroughly cooked (this will take several hours), when they must be turned into a jelly bag and the juice allowed to run through at its leisure, without the slightest pressure. When it has all run through, weigh it, and boil with an equal weight of broken up cane loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.