Madeira Jelly
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
In cold weather, you can add more wine to the jelly.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 142. The excerpt below is the record exactly as published.
MADEIRA JELLY. — Madeira jelly can now be obtained in bottles containing quarts, pints, and half-pints. The jelly should be melted by being placed in some warm water
Cook this with the app: pantry check, scaling, and the assistant.