Jelly from Juice
From The handy dictionary of cookery, 1890
Use a broad, shallow pan for best results.
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 18. The excerpt below is the record exactly as published.
each pint of the juice allow three-quarters of a pound of the- best and purest sugar
Cook this with the app: pantry check, scaling, and the assistant.