Jellied Soup
From Foods, their selection and preparation, 1935
This soup forms a gel when cooled.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 182. The excerpt below is the record exactly as published.
Jellied soup. A jellied soup made from meat containing large amounts of bone and connective tissue will form a gel when it cools. By adding gelatin to make a one per cent solutio
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