Skip to content

Cider Jelly

A historical recipe from Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926).

A historical recipe

Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926). Project Gutenberg eBook #71670.

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 Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926). Digitised by Project Gutenberg, eBook #71670 (https://www.gutenberg.org/ebooks/71670). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1 package Royal Orange or Lemon Gelatin ⅛ teaspoon salt 2 cups sweet cider Heat 1 cup cider to boiling.
  2. Pour over Royal Orange or Lemon Gelatin and salt;
  3. stir until dissolved.
  4. Add 1 cup cold cider.
  5. Pour into moulds and chill until firm.
  6. As a relish, serve plain.
  7. As a dessert, serve plain or with whipped cream.
  8. Serves 6.