Twentieth-century Jelly
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 56. The excerpt below is the record exactly as published.
Twentieth-century Jelly Make a pint of clear jelly flavoured with lemon, and before it sets, but after it is cool, whisk till it becomes white ; when it is almost set, whip in some brandy cherries which have been drained from the brandy. Fill a mould with this and set on ice and SWEETS I 5 I turn out. A little of the jelly coloured red should be put into the mould first and allowed to set. A little of the brandy put into a cream-and-sugar sauce
Cook this with the app: pantry check, scaling, and the assistant.