Jelly (Standard Method)
From Boston Cooking-School cook book, 1896
Serves 16
Make only small amounts at a time.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 306. The excerpt below is the record exactly as published.
JELLY (Standard method) Make only smal! amount at a time. Two quarts of juice is enough to handle at a time. Measure juice and put in saucepan 4 or 5 times larger than amount of juice, to keep rapidly boiling sirup from overflowing. Add sugar according to recipe
Cook this with the app: pantry check, scaling, and the assistant.