Bread Jelly (for Invalids)
From Cassell's dictionary of cookery, 1892
Serves 2
A little wine may be added if preferred.
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 259. The excerpt below is the record exactly as published.
Bread Jelly (for Invalids). — Toast thin slices of a French roll till they are equally hrown on both sides, and of a pale colour, then hoil them in a quart of water till they hecome a jelly. Let some cool in a spoon as a test. Strain over some juices of lemon-peel, and sweeten with sugar
Cook this with the app: pantry check, scaling, and the assistant.