Red Currant Jelly (made without any fire)
From The Ocklye cookery book, 1909
Cane sugar must be used.
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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.
RED CURRANT JELLY (made without any fire) Squeeze your raw currants; to every pint of juice add one pound of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.