Scuppernong Jelly, No. 2
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 21. The excerpt below is the record exactly as published.
Scuppernong Jelly, No. 2 Take the pulp and juice of half ripe scuppernongs. Boil a few minutes and strain through a flannel bag. Add one pound of white sugar to each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.