Custard Jelly with Wine and Egg-froth

Name: Custard Jelly with Wine and Egg-froth
Ingredients: the finished jelly; 1 oz. to the pint; the wine may be hock, champagne, madeira, or malaga

From The spirit of cookery, 1895

This jelly can also be made with orange juice for a different flavor.

Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 177. The excerpt below is the record exactly as published.

ustard Jelly loith Wine and Egg-froth bears the French appellation creme hachigue ; the wine may be hock, champagne, madeira, or malaga. The amount of gelatine in all these jellies is kept at 6|- per cent., dry, or about 1 oz. to the pint, of the finished jelly

Cook this with the app: pantry check, scaling, and the assistant.