Agar Jelly
From Science of food & cookery, 1921
The jelly should measure 2 cups.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 116. The excerpt below is the record exactly as published.
AGAR JELLY Put y2 ounce vegetable gelatin (agar) to soak in warm water for 30 minutes. Drain, and add 2 cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.