Corn Starch Jelly
From Cooking for profit, 1886
Serves 3
Can be colored with burnt sugar or fruit juice.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 283. The excerpt below is the record exactly as published.
Corn Starch Jelly. This can be made v.ry good, if not spoiled by the use of too much lemon or too much starch. . 5 cups water — a quart and a cup. ij^ cups sugar — 12 ounces. I small lemon. 3 heaping tablespoons starch
Cook this with the app: pantry check, scaling, and the assistant.