Cherry Jelly in Mould
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 285. The excerpt below is the record exactly as published.
Cherry Jelly in Mould. — Melt joz. of gelatine in a little warm water and beat it in J pint of double cream to a froth ; then add 3 table-spoonfuls of caster sugar and flavour with noyeau. Stone some preserved Cherries
Cook this with the app: pantry check, scaling, and the assistant.