Jelly
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 25. The excerpt below is the record exactly as published.
Jelly. Two and one-half cups sugar, one cup butter, one cup milk, four cups flour, three eggs, one teaspoon cream tartar, half teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.