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Muscovite Jelly
From The century cook book, 1894
Serves 6
Serve shortly after turning out of the mold for best presentation.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 131. The excerpt below is the record exactly as published.
Muscovite Jelly. It is composed of sweet jelly pre- pared with isinglass, juice of fresh pineapple mixed with lemon juice, filtered and mixed with a little champagne
Cook this with the app: pantry check, scaling, and the assistant.