Madeira Jelly
From Miss Corson's practical American cookery and household management, 1885
Serves 5
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 274. The excerpt below is the record exactly as published.
MADEIRA JELLY. Make some good calfs-fi<ot jelly very thick; after clari- fying it, as directed in the recipe for clarifying stock and jelly, dissolve in a quart of the jelly, while it is warm, half an ounce of isinglass ; add to it half a pint of good madeira, a glass of brandy, and enough sugar to sweeten* the jelly acceptably
Cook this with the app: pantry check, scaling, and the assistant.