Raspberry Jelly
From Miss Parloa's kitchen companion, 1887
Serves 4
Blackberry jelly is made in the same manner.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 444. The excerpt below is the record exactly as published.
Raspberry Jelly. Use fresh and dry fruit. Free it from stems and leaves, and put it in a preserving-kettle. Heat slowly, and cook for half an hour. Press out the juice, strain it, and proceed as directed for currant jelly
Cook this with the app: pantry check, scaling, and the assistant.