Iced Champagne and Fruit Jelly
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 225. The excerpt below is the record exactly as published.
Iced Champagne and Fruit Jelly. — Get a variety of preserved fruits, wash them in warm water, sponge them carefully, cut into dice, put them in a basin, pour in i tumblerful of cognac, and let them steep for an hour. Put in another basin six or seven leaves of clarified gelatine, and pour over them 1 tumblerful of orange-syrup with half a bottle of Champagne, 1 teacupful of pine-apple syrup, and 1 teacupful of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.