Plum Jelly
From Cassell's dictionary of cookery, 1892
Serves 8
Alternatively, use a deep jar in boiling water to extract juice.
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 1248. The excerpt below is the record exactly as published.
Plum. Jelly.- — Take four pounds of sound, ripe, red plums. Boil them in four quarts of water until the liquid is reduced to three pints. Strain through a jelly-bag, and with each pint of juice put a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.