Mango Jelly
From The encyclopaedia of practical cookery, 1892
Serves 20
Check for congealing by dropping on a cold plate.
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 454. The excerpt below is the record exactly as published.
Mango Jelly. — Remove the peel from a hundred green Man- goes, cut them into quarters, remove the stones, and plunge them into a bowl containing weak lime-water, freed of all sediment. Put them into a saucepan, cover with water, and boil until quite tender. Strain off the liquor into a preserving-pan without pressing the fruit, boil, skimming frequently, add gradually sufficient sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.