Milk Jelly (3)
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 173. The excerpt below is the record exactly as published.
Milk Jelly (2). Cover f packet of gelatine with cold water until soft, then pour I over it ^ pint boiling water, ^ lb. castor sugar. Beat up 3 egga thor- oughly, add 1 pint millc. Mix these well together, and add to the (gelatine and sugar. Strain the juice of 3 lemons into it all and stir. Pi’our it into a mould until set firmly. Milk.Jelly (3). Soak a 6d packet of gelatine, or, better still, Mackay’s extract of ;alves’ feet, in 1 pint sweet milk, overnight, or for 6 houi-s at least IBring this to the boil, and stir constantly, as there will be a great ten- lency to set to the pan. Add a few drops of any essence
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