Macedonian Jelly
From The household cook book, 1902
Serves 6
Fresh grated or desiccated cocoanut may be used instead of fruit.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 317. The excerpt below is the record exactly as published.
MACEDONIAN JELLY.— Put 2 ounces of gelatine in 3 pints of cold water and place it on the stove, where it will heat gradually and dissolve. Add to the hot gelatine the strained juice of 2 lemons, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.