Noyeau Jelly
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for one pint and a half of jelly.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1001. The excerpt below is the record exactly as published.
Noyeau Jelly. — Dissolve one ounce of best Russian isinglass in half a pint of water. Add one pound of loaf sugar boiled to a syrup in half a pint of water, the strained juice of a lemon, and a glass of noyeau
Cook this with the app: pantry check, scaling, and the assistant.