Red Currant Jelly
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Black or white currant jelly may be made in the same manner.
Presented as published in 1906. 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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 49. The excerpt below is the record exactly as published.
RED CURRANT JELLY 1. The fruit must be ripe and dry. 2. Strip the fruit off the stalks and place in a large preserving pan. Cover with a lid and tie down with paper. 3. Place in a cool oven for one hour. 4. Strain through a sieve into a clean vessel and allow a pound and a half of crushed lump sugar to every quart of juice
Cook this with the app: pantry check, scaling, and the assistant.