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The 1918 Fanny Farmer Cookbook
Coffee Jelly
/2 box gelatine or
1
2
1
/2 cup cold
water
tablespoons granulated
gelatine
1
cup boiling
water
/3 cup sugar
cups boiled coffee
1
2
Make same as Lemon Jelly. Serve with sugar and cream.
4
0
Cider Jelly
/2 box gelatine or
1
2
1
/2 cup cold
water
tablespoons granulated
gelatine
1
cup boiling
water
2
cups cider
Sugar
Make same as Lemon Jelly.
4
1
Wine Jelly I
/2 box gelatine or
cup sugar
tablespoons
1
2
1
granulated gelatine
1
cup Sherry or
Madeira wine
1
1
/2 cup cold water
/3 cup orange juice
2/3 cups boiling
1
water
3
tablespoons
lemon juice
Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange
juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional
wine in
place of orange juice.
Chapter XXV − COLD DESSERTS
481
Page
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