FoodNet
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Currant Jelly

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 3

The currant jelly is improved by adding some raspberry juice to boil with the currants.

A modern interpretation · AI-generated from the original record

Ingredients

  • Pick off the stems. Crush and place on the fire.
  • Take one pound of sugar to each pint of juice.

Method

  1. Pick off the stems.

  2. Crush and place on the fire.

  3. Scald but do not boil.

  4. Let cool and strain.

  5. Filter the juice through a flannel bag.

  6. Boil the sugar in a separate pan to the soft ball stage.

  7. Put the boiling fruit juice and sugar together, stirring constantly; it will jelly in from three to five minutes.

  8. Fill into heated glasses at once.

  9. When cold, put on paper and covers.

Nutrition per serving

677Calories
2 gProtein
174 gCarbs
1 gFat

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 3. The excerpt below is the record exactly as published.

Currant Jelly (No. 16). pound in a mortar. ^^ Boil sugar and juice to a syrup; add the peel PRESERVED CRUSHEDFRUITS FOR SHER- Knd boil till it thickens. Put up in small jars or nr-rre 1 wn jrvc glasses Bhl5> AINU ItHb. 14.— PINEAPPLE MARMALADE. aa.-PRESERVED CRUSHED BERRIES. Pare and grate the pineapple. To each poond Select choice ripe fruit; pick over carefully. 3f pulp add one pound of sugar. Boil till it F°' berries, nib the fruit through a sieve, or put thickens and gets clear. Put up in jars. through the fruit press. To each pound of pulp 15 FRUIT JELLIES ^^^ from six to eight ounces of sugar, and mix are the juice of fruits, made clear by filtering, ^^11 together. Fill into bottles and set in a pan and, with an equal weight of sugar, are boiled in- fi^ed with water up to the neck of the bottles to a jelly. "'tli some straw under and between the bottles). 16.— CURRANT JELLY. Put on the fire and let gradually come to a boil. Pick off the stems. Crush and place on the Let boil for about ten to twelve minutes, then fire. Scald but do not boil. Let cool and strain, cork and tie down with a string or wire and keep Filter the juice through a flannel bag. Take one in a dark cool place. pound of sugar to each pint of juice. B

Cook this with the app: pantry check, scaling, and the assistant.