Jelly for Pies, To Clarify
From Cassell's dictionary of cookery, 1892
Serves 2
Make the jelly the day before to remove fat and sediment.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 767. The excerpt below is the record exactly as published.
Jelly for Pies, To Clarify.— Jelly for pies should be made bright and clear in the same way as calf's-foot jelly — that is, it should be allowed to get cold, and then every particle of fat should be removed, the sediment which settles at the bottom of the pan being left undistm'bed, and the jelly should be mixed thoroughly, when cold, with the whites and shells of eggs, two eggs being used for every pint of jelly
Cook this with the app: pantry check, scaling, and the assistant.