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Cider Jelly

A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.

A historical recipe

Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. A box of gelatine, one pint of sugar, a quart and half a pint of cider, half a pint of cold water.
  2. Soak the gelatine in the cold water for two hours.
  3. Let the cider come to a boil, and pour it on the gelatine.
  4. Add the sugar, strain through a napkin, and turn into moulds.
  5. When cold, place in the refrigerator for six or eight hours.