Ribbon Jelly
From A manual of gelatine cookery, 1904
A shorter method would be to fill half the mould with the pale jelly, and when firm fill up with the red or green.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 7. The excerpt below is the record exactly as published.
RIBBON JELLY. I quart of Jelly (as per Recipe A few drops Cox’s Carmine or No. I or 3). Cox’s Cochineal. A few drops Cox’s Chlorophyll Green
Cook this with the app: pantry check, scaling, and the assistant.