Red Currant Jelly
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 63. The excerpt below is the record exactly as published.
Red Currant Jelly. Press the berries through a rough cloth. Put the juice into a preserving pan with a pound of sugar to every pound of juice
Cook this with the app: pantry check, scaling, and the assistant.