Jelly
From Common-sense papers on cookery, 1880
Ensure the jelly is bright and use a jelly-bag for clarity.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 40. The excerpt below is the record exactly as published.
jelly-bag. Also, as it will keep with ease, make it at least two- days before you want it, so as not to drive yourself to have a lot to do on the day of the supper. In making jelly, whether orange or lemon, gelatine is the simplest, easiest, and cheapest method. Do not grudge the sherry, and also put a few coriander-seeds
Cook this with the app: pantry check, scaling, and the assistant.