Cream Jelly
From Harper's cook book encyclopædia, 1902
Serves 7
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 238. The excerpt below is the record exactly as published.
Cream Jelly. — To one quart of calf’s-foot jelly put one pint of sweet cream, one pint of fresh milk, and 10 ozs. of pulverized white sugar. Flavor with extract of rose or vanilla. Melt together in a pan over the fire, strain, and impart a pale-pink tint by the use of a little cochineal
Cook this with the app: pantry check, scaling, and the assistant.