How to Make a Jelly with Milk
From Chivers selected recipes, 1930
It is important that the milk should be absolutely fresh. Unsweetened tinned milk may be used if desired.
Presented as published in 1930. 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 Chivers selected recipes (1930) by Ltd Chivers & Sons, page 1. The excerpt below is the record exactly as published.
HOW TO MAKE A JELLY WITH MILK 1 pt. pkt. Chivers’ Jelly %, to 1 pint cold new milk
Cook this with the app: pantry check, scaling, and the assistant.