Whipped Madeira Jelly à la Russe
From A manual of gelatine cookery, 1904
If preferred, this can be piled on a dish and served at once without moulding.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 6. The excerpt below is the record exactly as published.
WHIPPED MADEIRA JELLY li LA RU88E. I 02. Cox's Gelatine. 4 pint Madeira Wine. 3 ozs. Lump Sugar. Strained juice and thinly peeled I pint Water
Cook this with the app: pantry check, scaling, and the assistant.