Mulberry Jelly
From À la mode cookery, 1902
This makes a very nice dessert sweet.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 61. The excerpt below is the record exactly as published.
Mulberry Jelly Mash the mulberries and pass them through a sieve, then put the juice into a preserving-pan and reduce it. Add twelve ounces of loaf sugar to each pound of juice
Cook this with the app: pantry check, scaling, and the assistant.