Savoury Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Do not clear the jelly.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 117. The excerpt below is the record exactly as published.
Savoury Jelly. — Take four pounds of leg of beef, a pound of ham, three carrots and two onions sliced, and a bunch of sweet herbs. Put all into two quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.