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New England cookbook, 1880s
Page 90
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Jellies. Currant Jelly. To 4 quarts of currants on the stem add 1 quart of water. Boil half an hour. Then strain and measure and allow a pound of sugar for a pint of juice. Before you add the sugar boil the measured juice fifteen minutes. Then add the sugar and let it boil up a few minutes.
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Jellies. Currant Jelly. To 4 quarts of currants on the stem add 1 quart of water. Boil half an hour. Then strain and measure and allow a pound of sugar for a pint of juice. Before you add the sugar boil the measured juice fifteen minutes. Then add the sugar and let it boil up a few minutes.
Szathmary Culinary Manuscripts and Cookbooks
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