Almond Jelly
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a moderate-sized mould.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 127. The excerpt below is the record exactly as published.
Almond Jelly. — Put one ounce and a half of best isinglass, a quart of water, a little sugar, and a quarter of a pound of blanched and poimded almonds
Cook this with the app: pantry check, scaling, and the assistant.