Jelly for Invalids
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 156. The excerpt below is the record exactly as published.
Jelly for Invalids. — Take the bones of a knuckle of veal, cut and scrape all the meat off, and boil them in a saucepan with 2qts. of water for five hours ; strain off the liquor, let it stand till quite cold, and then take off the fat and sedi- ment ; put it in a saucepan and melt it, adding a flavouring of raisin or other wine and lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.