Red Currant Jelly
From The Dudley book of cookery and household recipes, 1909
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 68. The excerpt below is the record exactly as published.
RED CURRANT JELLY TT^ULL all the stems off the currants and stew them gently so as to draw out all the juice. Strain it, and to each pint of juice allow one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.