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Red Raspberry Jelly

A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).

A historical recipe

The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.

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 The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911). Digitised by Project Gutenberg, eBook #77733 (https://www.gutenberg.org/ebooks/77733). 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.

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Ingredients

Method

  1. Pick over the berries, wash and cook slowly till soft, using one cupful of hot water to each quart of berries.
  2. Let drip all night in a jelly bag.
  3. Next morning, measure the juice and allow an equal quantity of heated sugar.
  4. Cook enough apples to make one cupful of apple juice, strain, add to the berry juice and boil twenty minutes.
  5. Add the sugar and stir until dissolved, cook five minutes longer and turn into glasses.