Russian Jelly
From The household cook book, 1902
Serves 1
A little fruit juice may be used for coloring.
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 The household cook book (1902) by Smiley, James B[ethuel],, page 319. The excerpt below is the record exactly as published.
RUSSIAN JELLY — Dissolve 1 ounce of gelatine in 1^ cups of cold water, by placing it over a moderate heat; when warm and thoroughly dissolved, add the juice of -^ a lemon, and sugar to taste; stir all together until well mixed, and the sugar melted; flavor with extract of anise seed, strain, and when nearly cold beat to a froth with an egg-beater
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