Fruit Jelly
From The Hotel St. Francis cook book, 1919
Serves 4
Use seasonal fruits for best results.
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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 29. The excerpt below is the record exactly as published.
Fruit jelly. Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly
Cook this with the app: pantry check, scaling, and the assistant.