Red Currant Jelly
From Tried favourites cookery book, 1909
Serves 5
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.
Red Currant Jelly. Heat berries in pan at side of range and squeeze juice. Add 1 lb. sugar to every pint of juice and merely bring right through the boil. Red Currant Jelly. 4 lb. Currants, 1 lb. Easps. Put on in pan w'ith 4 breakfastcups w^ater, and allow to heat grad- ually. Boil gently 10 minutes. Strain. Add sugar, 1 lb. to 1 pint juice
Cook this with the app: pantry check, scaling, and the assistant.