Jelly from Turnips or Carrots
From Principles of food preparation, 1914
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 15. The excerpt below is the record exactly as published.
Jelly from Turnips or Carrots Proceed as for Apple Jelly, omitting the use of sugar
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