Whipped Sweet Jelly with Fruits
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 165. The excerpt below is the record exactly as published.
Whipped Sweet Jelly with Fruits. — Put a salpi?on of pre- served fruits in a large basin, and pour a little kirschen- wasser over them. Apricots, greengages, pine-apple, and whole cherries are the best fruits to use. Prepare a calf’s- foot Jelly, boiled a third less than is usually done, strain, pour it into a copper basin, and whip over ice until it begins to thicken, adding the strained juice of two lemons
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