May-Pop Jelly
From Fruit recipes, 1907
Serves 6
The resulting jelly is a pale yellow.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 127. The excerpt below is the record exactly as published.
the ripe fruit, halved across, should be covered with cold water, adding about one-third the quantity of well filled out but still immature, green-skinned fruit
Cook this with the app: pantry check, scaling, and the assistant.