French Jelly
From Vegetarian cookery, 1891
Serves 4
In the winter, preserved fruits may be used in the same way.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 105. The excerpt below is the record exactly as published.
French Jelly. Put a little clear jelly into a mould, and when set, add any kind of fresh fruit
Cook this with the app: pantry check, scaling, and the assistant.