Noyau Jelly with Apricots
From Dainty dinners and dishes for Jewish families, 1907
Can also be made in small moulds.
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 56. The excerpt below is the record exactly as published.
NOYAU JELLY WITH APRICOTS. Gelee de Noyau aux Abricots. 1 pint of water. Juice of half lemon, pint noyau. 1 oz. isinglass. 6 oz. lump sugar. Whites and shells of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.