French Dainties
From The Memorial Hall cook book, 1919
Vary by using different flavors and colors, and adding chopped nuts, dates, or figs.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 56. The excerpt below is the record exactly as published.
French Dainties Two envelopes Knox acidulated gelatine, 4 cups granulated sugar, 1% cups boiling water, 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.