Whipped Jelly
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 331. The excerpt below is the record exactly as published.
Whipped Jelly* — ^This is a very pretty dessert dish and easily prepckred. When any gelatine jelly is set a little, put in bowl and whip with egg-whisk until full of air-bubbles. Fill the mold, and put on ice. The light frothy appearance is very pleasing, and the ad- dition of preserved fruits, well stirred in, about two cups to a quart jelly
Cook this with the app: pantry check, scaling, and the assistant.