Slippery-Elm Bark Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Remove the rind before moulding.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 35. The excerpt below is the record exactly as published.
SLIPPERY-ELM BARK JELLY. Take four large spoonfuls of chipped slippery- elm bark, and pour on a quart of water; let it stand all night, then stir and let it settle; the next morn- ing pour off the water, slice the rind of a lemon very thinly
Cook this with the app: pantry check, scaling, and the assistant.