Jelly Pie
From Temperance cook book, 1887
Serves 32
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 83. The excerpt below is the record exactly as published.
JELLY PIE. One cupful of butter, two cupfuls of sugar, two cupfuls of jelly, six eggs
Cook this with the app: pantry check, scaling, and the assistant.