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Invalid Port Wine Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Mrs. Rooke.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.
Invalid Port Wine Jelly. One ounce of gelatine dissolved in i^pt. of water; then add ipt. of port wine and a little loaf sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.