Tipparee, Guava, Crab, Plum, or Mango Jelly
From The complete Indian housekeeper & cook, 1898
Boiling times may vary based on the fruit used.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 241. The excerpt below is the record exactly as published.
Tipparee, Guava, Crab, Plum, or Mango Jelly. — Put the fruit into a copper preserving pan with enough water to cover it, and let it pulp by the fire. Put into a jelly strainer, and let the clear portion run away M'ithout pressure. Place the juice in a clean preserving pan, and boil down to about one-half ; then add white sugar in equal units
Cook this with the app: pantry check, scaling, and the assistant.