Skip to content

Jellied White Currants

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

No ratings yet

A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients 2 ingredients

  1. a pint of white currants
  2. two cupfuls of water

Method

  1. Cook a pint of white currants until soft in thin syrup to cover.
  2. Add the juice of a lemon and a package of gelatine soaked and dissolved in two cupfuls of water.
  3. Mould, chill, and serve.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio