Chapter XXIII · Fruit-stews and Jams · No. 2968
2968—White-currant Jelly
This is made from fresh, very ripe white-currants and two oz. of raspberries per lb. of the latter. Any one of the three methods given above may be followed in its preparation, although Method C will be found to yield the clearest jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2968, p. 826. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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