Egg and Milk Jelly
From Recipes (illustrated baking booklet, 1930), 1930
In warm weather, boil the Milk before using.
Presented as published in 1930. 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 Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 17. The excerpt below is the record exactly as published.
EGG AND MILK JELLY. , ee INGREDIENTS.—1 Green’s ‘‘Newstyle” Jelly, 1 well-beaten Egg, rather less than 4-pint of cold Milk
Cook this with the app: pantry check, scaling, and the assistant.