Sweet Jelly a la Earl of Fife
From The encyclopaedia of practical cookery, 1892
Serves 6
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 162. The excerpt below is the record exactly as published.
Sweet Jelly ft la Earl of Fife. — Put 1| pints of lemon Jelly into a basin, and slightly warm it. Put about 3 table- spoonfuls of it into another basin, and add three leaves of beaten gold and the same amount of silver
Cook this with the app: pantry check, scaling, and the assistant.