Cream Jelly
From Virginia Cookery-book, 1884
Serves 6
Very delicate in flavor.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 104. The excerpt below is the record exactly as published.
m Jbllt. Of stock gotten from boiling hog's or calf's feet take one quart, every particle of grease being skinmied off. Put with it into a preserving - kettle one pint of rich sweet cream, and one pint of fresh milk. Melt all to- gether over the fire, but do not keep it there long enough to boil — only long enough to dissolve the stock ; then add a teaspoonful of rose flavoring and enough poke-berry jelly
Cook this with the app: pantry check, scaling, and the assistant.