Hartshorn Jelly
From The encyclopaedia of practical cookery, 1892
Serves 4
Can be served as is or proceed as for the Orange and Lemon Jelly.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 89. The excerpt below is the record exactly as published.
Jib. of Hartshorn shavings into a saucepan with Jgall. of water, and boil over a brisk fire until it is reduced to 1 pint. Add the juice of a lemon and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.