Lemon Milk Jelly
From Cox's manual of gelatine cookery (copyright), 1938
If preferred, the entire eggs, beaten up, may be used in making the custard or the stiffly whisked whites of eggs may be folded into the jelly just before it is moulded.
Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 27. The excerpt below is the record exactly as published.
LEMON MILK JELLY. Five to six persons 40z. COX’S INSTANT POWDERED GELATINE 1 gill hot water 3 gills milk 3 ozs. sugar 2 eggs Rind and juice of 1 small lemon
Cook this with the app: pantry check, scaling, and the assistant.