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Mock Peach Jelly
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 117. The excerpt below is the record exactly as published.
Mock Peach Jelly. — Prepare the gelatine as before directed, add the juice of a lemon, two tablespoonfuls of sugar caramel, four drops of almond or peach extract, and one cup of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.