Rhubarb Jelly
From Allied cookery, 1916
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 33. The excerpt below is the record exactly as published.
RHUBARB JELLY (English) IRhubarb, sugar, and i teaspoonful powdered alum. Wash and cut the rhubarb in small pieces; wash again, and boil it over a slow fire with a breakfast- cupful of water till well cooked and all the juice extracted; let it drip all night through a jelly bag; to each good yi pint of juice add i lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.