Biband Jelly of Two Colours
From Cassell's dictionary of cookery, 1892
Serves 6
Ensure jelly is pale for better contrast.
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 1526. The excerpt below is the record exactly as published.
Biband Jelly of Two Colours.— Take as much clear, bright calf's-foot or isinglass jelly, properly flavoured, as is required for use. Be careful to use very pale jelly, or the colours will not contrast prettily. Divide it into twc> portions, and colour one portion with two or three drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.