Medlar Jelly
From Hilda's "where is it?" of recipes, 1891
Should be a clear amber color.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 41. The excerpt below is the record exactly as published.
Let the medlars be quite soft ; cut ofif the tops, put in a preserving-pan, cover with water, boil six or eight hours slowly, strain through a coarse sieve. To every pint of juice add one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.