Lady Mary's Jelly
From The new home cook book, 1896
Serves 1
Fruit can be varied; avoid fruits that release juice.
Presented as published in 1896. 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 new home cook book (1896), page 106. The excerpt below is the record exactly as published.
LADY MAEY'S JELLY. From " In the Kitchen.'' Put half a pint of calf's foot jelly in a mould that has been rinsed with cold water. When stiff and firm, place on it a small bunch of fine hot house grapes and above them two peaches and a nectarine, placing them very carefully, remembering that the whole is to be reversed when turned from the mould. When the fruit is tastefully arranged, add jelly that is partly formed ; pour it in slowly on both sides of the fruit, being sure that it fills all the interstices ; let it reach top of the fruit, and above this place two or three small glossy vine leaves
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.