Milk Jelly
From The encyclopaedia of practical cookery, 1892
Serves 4
Can be made savory with onion, celery, or spices.
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 527. The excerpt below is the record exactly as published.
Milk Jelly. — This is made with calf’s feet after they have been used for making jelly; put them in a saucepan with sufficient Milk to cover, and when they have cooked for several hours, strain off the liquor and flavour with nutmeg, vanilla, or lemon, adding sufficient sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.