Guava Jelly, Imitation of
From Cassell's dictionary of cookery, 1892
Serves 11
A pound and a half of plums will yield about one pound of juice.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 663. The excerpt below is the record exactly as published.
Guava Jelly, Imitation of.— Take a gallon of large bullaces, draw a darning-needle tlirougli each one, to make a slit in it, and put them into deep earthen jars, mixing with them two pounds of red plums — the Imperatrice plum is the most suitable. Place the jars in a saucepan, thiee-parts filled with water, and simmer very gently for a couple of hours, or until the juice flows freely. Pour it from the plums, pass it through a jelly-bag two or three times to clear it, and weigh it. Boil it quicklj- for twenty minutes, then add thi-ee pounds of suga
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