Savoury Jelly a la Mayonnaise
From The encyclopaedia of practical cookery, 1892
Serves 4
Whipping twice makes it smoother and whiter.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 161. The excerpt below is the record exactly as published.
Savoury Jelly a la Mayonnaise. —Prepare lqt. of white meat Jelly (aspic will do), put it in a saute-pan with 1 table- spoonful of salad-oil, 1 table-spoonful of vinegar, and 1 pinch of mignonette-pepper
Cook this with the app: pantry check, scaling, and the assistant.