Peptonised Beef-tea Jelly
From Cookery for every household, 1914
Serves 2
Serve cold after setting.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 878. The excerpt below is the record exactly as published.
Peptonised Beef-tea Jelly \ pt. peptonised beef- I J oz. French sheet gela- tea. | tine, or £ oz. isinglass. Thebeef-teamust first be boiled to stop the pepton- ising process, or the extract would act upon the gelatine and dissolve it also. Then strain it, and return to the saucepan with the above proportion of gelatine or isinglass. Stir over the fire until this is dissolved. Pour into a small mould or basin that has been rinsed out with cold water, and keep in a cool place, or on ice, until set. Then turn out, and serve cold. INVALID COOKERY 549 2644. Peptonlsed Blancmange £ pt. peptonised milk. Flavouring if wished. £ oz. French sheet gela- 2 tea-sps. cream, tine, or £ oz. isinglass
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Cook this with the app: pantry check, scaling, and the assistant.