Champagne Jelly
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 17. The excerpt below is the record exactly as published.
Champagne Jelly. To one quart of stock jelly add one-third of a pint of champagne cider, fill in champagne glasses, and set on ice; beat the whites of two eggs very stiff, add two tablespoonfuls of dissolved gelatine
Cook this with the app: pantry check, scaling, and the assistant.