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Melon in Claret 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 508. The excerpt below is the record exactly as published.
Melon in Claret Jelly. — Soak loz. of isinglass in 1 tea- cupful of cold water for half an -hour, then put it into a lined saucepan with § pint of claret, the juice and thinly- pared yellow rind of a moderate-sized lemon, half a stick of cinnamon, a few cloves, and 4 table-spoonfuls of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.