Noyeau Jelly
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Good jelly should melt in the mouth and be served just before consumption.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 157. The excerpt below is the record exactly as published.
NOYEAU JELLY. — Noyeau jelly can now be obtained in bottles varying from a quart to half a pint. This jelly is very delicate in flavour, and is admir- ably adapted at times for invalids. It is very useful to have a bottle or two in the house in case of sickness, where in- valids are apt to be fanciful, and require every now and then a little additional zest given to the appetite. Noyeau jelly, as supplied by Messrs. Crosse and Blackwell, is exceedingly delicate in flavour, and very pure, and is conse- quently recommended by medical men for the use of invalids. Noyeau jelly is very suitable to be served in small moulds. A very nice dish can be made by having a quantity of little moulds of jelly, each containing only suffi- cient for one person. These moulds should be flavoured with different liqueurs, and coloured diff erently so as to distinguish them when turned out. Some capital moulds can now be ob- tained for the purpose at any first-class ironmonger’s. A small dish, composed of various jellie
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Cook this with the app: pantry check, scaling, and the assistant.