Jam of Green Gages
From The national course in home economics, 1917
Serves 2
Recipe by Mrs. Sophia Doty.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 254. The excerpt below is the record exactly as published.
JAM OF GREEN GAGES. Put ripe green gages into a kettle with very little water and let them stew until soft, then rub them through a sieve or colander, and to every pint of pulp put one pound of white sugar powdered fine
Cook this with the app: pantry check, scaling, and the assistant.