Port-wine Jelly
From À la mode cookery, 1902
A piece the size of an egg may be taken two or three times a day.
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 79. The excerpt below is the record exactly as published.
Port-wine Jelly Take half a pint of port wine, one ounce of isin- glass, and an ounce anc a half of brown sugar-candy
Cook this with the app: pantry check, scaling, and the assistant.