Gelatine Food
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 210. The excerpt below is the record exactly as published.
Gelatine Food. — Soak for a short time in cold water a piece of prepared gelatine two inches square. Boil it, "then, in half a pint of water until it dissolves, which will take ten or fifteen minutes. Rub a tea- spoonful of arrow-root into a paste with a little cold water, and stir it into the gelatine water at the end of its boiling. Add also from six to twelve tablespoonfuls (accord- ing to the child's age) of milk, from one to four tablespoonfuls of cream, and a mod- erate amount of loaf-suga
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