Variety Jelly
From 365 desserts, 1900
Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 7. The excerpt below is the record exactly as published.
Variety Jelly. Dissolve }£ of a box of gelatine in 1 pt. of boiling water, add the juice of 1 large lemon and 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.