Jam
From The handy dictionary of cookery, 1890
If the jam is to be used at once, less sugar may be used.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 57. The excerpt below is the record exactly as published.
three-quarters of a pound of sugar in a basin to one pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.