To Make the Jelly

Ingredients

• boil the contents rapidly for one hour
• the whites and shells of two eggs
• four table-spoonfuls of cold water

Method

1. 1

   Boil the kettle contents for one hour, strain, and harden.

2. 2

   In the morning, scrape off fat and sediment.

3. 3

   Put jelly in a saucepan with beaten eggs and cold water, boil, and simmer for twenty minutes.

4. 4

   Strain and set away to harden.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 84. The excerpt below is the record exactly as published.

To make the jelly : Draw forward the kettle in which the turkey was cooked, and boil the contents rapidly for one hour. Strain, and put away to harden. In the morning scrape off all the fat and sediment. Put the jelly in a clean sauce-pan with the whites and shells of two eggs that have been beaten with four table-spoonfuls of cold water

Cook this with the app: pantry check, scaling, and the assistant.