Ribbon Jelly
From Cookery for every household, 1914
Serves 1
Flavouring can be adjusted to taste.
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 712. The excerpt below is the record exactly as published.
Ribbon Jelly (Gel6e Rubanfie) 1 qt. clear jelly. 1 table-sp. maraschino. 1 table-sp. strawberry syrup. A few drops of car- mine. - 2 table-sps. cream. 1 table-sp. noyeau. Take 1 quart of plain jelly made rather stiffer than for ordinary use, and divide it into three equal parts. Flavour one part with maraschino, the second with strawberry syrup, deepening the colour with a few drops of carmine
Cook this with the app: pantry check, scaling, and the assistant.