Egg Jelly
From Tried favourites cookery book, 1909
Serves 2
If it does boil, the albumen of the egg becomes hardened and indigestible.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 171. The excerpt below is the record exactly as published.
Egg Jelly. 1 pint liquid (juice of 2 Lemons made up to a pint with water), 2 Lemons (rind ajid juice), 6 oz. Loaf Siigar, 2 Eggs, t oz. Gelatine
Cook this with the app: pantry check, scaling, and the assistant.