Ocean Flowers
From À la mode cookery, 1902
Use food coloring for the cream.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 62. The excerpt below is the record exactly as published.
Ocean Flowers Make some jelly with white leaf gelatine sweetened to taste, flavoured with maraschino. Take some little fish moulds and fill them with vanilla cream coloured with Marshall's cherry red, into which some silver leaf has been sprinkled, and put them on ice for three hours. Take a plain round mould, chemise it with the white jelly
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