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Fish in Jelly
From The new practical housekeeping, 1890
Serves 6
Can include decorative elements like hard-boiled eggs or forcemeat balls.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 202. The excerpt below is the record exactly as published.
Fish in Jelly. — Make a savory jelly of calves' feet, (see Jellies), or by slowly boiling any kind of fish— flounders or any flat fish, whatever is cheapest — until it jellies, which may be ascertained by the usual test for ;jellies, which see. Some like the flavor of a few button onions, a little lemon juice, parsley, and a slight sprinkling of sugar
Cook this with the app: pantry check, scaling, and the assistant.