Recipe or source entry
Black-Currant Jelly
This is made in the same way as red-currant jelly, with the exception that in the present case it is necessary to put a pound of sugar for every pound of blackcurrant juice.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter35/blackcurrant-jelly.html- Legacy revision
8531e8373e9b- Source checksum
6f2afb50ab4f0af0c1b490cd68fff4ba34783c021804c9ee45a0d10818519f2f- Legacy text checksum
0f2ad5d402ed579877ff8e0ae81c180a04a055b0410a706acb9c083211747413
Cite this page
Black-Currant Jelly. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter35/blackcurrant-jelly.html