Jelly a la Russe
From The Hotel St. Francis cook book, 1919
Serves 4
Ensure the jelly does not set before adding the beaten mixture.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 29. The excerpt below is the record exactly as published.
Jelly a la Russe. Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian kummel
Cook this with the app: pantry check, scaling, and the assistant.