Recipe or source entry
Raspberry Jelly
To twelve pounds of raspberries add four pounds of white currants; bruise and boil the whole in the usual way; press the juice out, and to every pound of juice add three-quarters of a pound of sugar; boil as directed for red-currant jelly, and finish in the same manner.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter35/raspberry-jelly.html- Legacy revision
8531e8373e9b- Source checksum
45573931456b95d3d889ea53923939a712b68175a89784c0972bfd8d5607eabf- Legacy text checksum
a7506e5f23d465ce8f23bf421494a6f9c2595488bdeb659d694205bfa97988ce
Cite this page
Raspberry Jelly. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter35/raspberry-jelly.html