Invalid Jelly
From Plasmon cookery book, 1904
Presented as published in 1904. 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 Plasmon cookery book (1904) by International Plasmon Limited, page 27. The excerpt below is the record exactly as published.
pint Plasmon stock ; \ oz. gelatine ; a little water ; saccharin, lemon peel , and citric acid to taste. Method. — Soak gelatine in about a tablespoonful of water for about 20 minutes, then put it into a saucepan with the stock, a small piece of lemon peel and saccharin ; cook until gelatine is dissolved, but do not boil; pour into a basin, add citric acid to taste, remove lemon peel, and beat mixture to a stiff froth. 125. INVALID JELLY. — Ingredients: 5 oz. gelatine; \ pint Plasmon stock; | pint milk; \ oz. sugar ; x egg; flavouring
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