Red Currant Jelly
From The household cook book, 1902
Serves 2
A second grade of jelly can be made by squeezing the remaining juice out.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 366. The excerpt below is the record exactly as published.
RED CURRANT JELLY.— Choose good, ripe currants; pick them over, but do not stem them; wash, drain and mash them in a porcelain kettle; it will darken the jelly to heat them now; use a wooden masher; drain over night in the jelly bag, but do not squeeze it. Use 1 pint sugar to 1 pint juice
Cook this with the app: pantry check, scaling, and the assistant.