Parsley Jelly
From Tried favourites cookery book, 1909
Serves 3
Best made in March or April.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 185. The excerpt below is the record exactly as published.
Parsley Jelly. Take a quantity of fresh parsley, well washed. Put in jelly-pan, cover with cold water, and press down lightly. Boil gently for about ^ hour, and pour it twice thix)ugh a jelly-bag. To each pint of juice add 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.