French Jelly
From Cassell's dictionary of cookery, 1892
Serves 5
Use preserved fruits for garnish.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 552. The excerpt below is the record exactly as published.
French Jelly.— Gather fresh sound fruit for this purpose ; strawbeiTies, cherries, grapes, and currants do weU for it. Prepare a quart of clear jelly, and cover the bottom of a mould with it. When it has had time to harden, make a border of fruit, and place it tastefully round the edge; cover with jelly, which must harden as before, and continue to fill the mould in the same manner. Preserved fruits
Cook this with the app: pantry check, scaling, and the assistant.