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Beef Jelly
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 248. The excerpt below is the record exactly as published.
Beef Jelly — Take one pound of round steak, free from fat ; cut into small pieces and put into a wide-mouthed bottle (or what is better, an earthen jar) ; barely cover the meat with cold water ; set the jar in a kettle of water and let it boil one hour ; add to the juice thus obtained two wine glasses of best sherry wine, the juice of one lemon, and a quarter of a box of gelatine
Cook this with the app: pantry check, scaling, and the assistant.