Fruit Jelly
From The complete cook book, 1900
Serves 1
Serve with whipped cream and almonds.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 122. The excerpt below is the record exactly as published.
FRUIT JELLY. Take a canned green gage plum, place it in the cen- ter of a small mould and surround it with red candied cherries, then pour over it a wine or lemon jelly
Cook this with the app: pantry check, scaling, and the assistant.