The 1901 Cookbook Archive
No. 3307 — White Currant Jelly
English historical translation of Molokhovets recipe No. 3307 from the 1901 Russian cookbook, retaining original methods and measures.
Crush white currants and press out the juice. Heat it thoroughly, skim the thick matter floating on top and strain.
For each glass juice take 2 glasses fine sugar and reduce until nearly halfway between the two marks on a wooden splinter.
If the jelly is intended for decorating cakes, use only 1 glass fine sugar per glass juice and reduce to the first mark.
Original source: Read Russian recipe No. 3307. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.