Fruit Jelly
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two ounces of tartaric acid
- one quart of cold water
- five pounds of strawberries
- one and one half pounds of white sugar
- one ounce gelatine
- one half pint boiling water
- one and one half pints syrup
Method
- MRS.
- Dissolve two ounces of tartaric acid in one quart of cold water, pour it on to five pounds of strawberries, currants, or raspberries.
- Let it stand twenty-four hours.
- Then strain it without pressing or bruising the fruit.
- To every pint of clear juice add one and one half pounds of white sugar.
- Stir frequently till the sugar is dissolved.
- Then bottle and cork air tight.
- Keep in a cool, dark place.
- When required for use dissolve one ounce gelatine in one half pint boiling water, add one and one half pints syrup.
- Pour in a mould and set away to stiffen.
- Serve with whipped cream.