Cherry-Brandy Jelly
From The "A1" cookery book, 1901
Serves 3
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 73. The excerpt below is the record exactly as published.
Cherry-Brandy Jelly.— 2 oz. gelatine, £ pint boiling water, 1 bottle Morelia cherries beaten through a sieve and strained, £ lb. lump sugar melted with the gelatine, 1 teacup of brandy and cherry-brandy mixed
Cook this with the app: pantry check, scaling, and the assistant.