Sweet Jelly a la St. Petersburg
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 163. The excerpt below is the record exactly as published.
Sweet Jelly a la St. Petersburg\h. — Warm 1 qt. of lemon Jelly, and pour half into one basin and half into another. Colour one of these with cochineal, and flavour the other with noyeau. When the cochineal Jelly is nearly set whisk it well, and throw into it the noyeau Jelly already nearly set and cut up into small pieces, and mixed up with a few pistachio-kernels chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.