Gold-Water Jelly
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Ensure jelly is bright for best appearance. The gold-leaf should be visible in the jelly.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 95. The excerpt below is the record exactly as published.
GOLD-WATER, DANTZIC. — This liqueur is famed not only for its delicious flavour, but also for its elegant appear- ance. The little tiny pieces of gold-leaf floating in it always have a very pretty effect. Gold-water can of course be drunk as an ordinary liqueur, but it will also make a very pretty mould of jelly. In making a mould of jelly from gold- water, the cook must first have a small quantity of jelly
Cook this with the app: pantry check, scaling, and the assistant.