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Madeira Jelly
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 161. The excerpt below is the record exactly as published.
Clarify l|oz. of gelatine (see Gelatiee) with fib. of lump sugar and 1 pint of water by beating over the fire till it boils; strain two or three times through a Jelly-bag till quite clear, and add f pint of Madeira.
Cook this with the app: pantry check, scaling, and the assistant.