White Currant Jelly
From Handbook of practical cookery, 1886
Serves 15
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 162. The excerpt below is the record exactly as published.
White Currant Jelly.— Prepared exactly as above, with this exception, that the juice and sugar ought only to come to the boiling-point, and then be at once taken from the fire. If allowed to boil but one minute, the jelly will take a pinky shade, which it ought not to have. 252 MISCELLANEOUS DISHES. Cherry Plum Jam.— Six pounds of plums, six pounds of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.