Medlar Jelly
From Cassell's dictionary of cookery, 1892
Serves 2
Time, one hour; to boil fast.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 915. The excerpt below is the record exactly as published.
Medlar Jelly. — Get quite ripe medlars, without bruise ; let them simmer gently, with water about haH an inch over the tops. When fit to pulp, strain the fruit through a jelly-bag; if not clear the first time, repeat the straining ; add to every pint of juice, a pound of good loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.