Easter Jelly
From Buckeye cookery, 1892
Serves 8
This recipe involves intricate presentation.
Presented as published in 1892. 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 Buckeye cookery (1892), page 101. The excerpt below is the record exactly as published.
EASTER JELLY. Color calfs-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water. Pare lemons in long strips ~ about the width of a straw, boil in-water until tender, throw them into a rich syrup, and boil until clear. Make a blanc-mange of cream, color one-third pink with poke-berry syrup, one-third green | with spinach, and leave the other white. Pour out eggs from a hole a half inch in diameter in the large end, wash and drain the shells carefully, set them in a basin of salt to fill, and pour in the blanc- mange slowly through a funnel, and place the dish in a refrigerator for several hours. When ready to serve, select a round, shallow " YREDIES AND JAMS 185 J ek oR) a dish about as large as a hen’s nest, form the jelly in it as a lining
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