Cider Jelly
One ounce French gelatine soaked over night in a pint of cold water; boil a stick of cinnamon in a pint of water a few minutes, pour over the gelatine; dissolve a tea-cupful of sugar in a pint of cider; strain and set to cool.
Four hundred recipes from Auburn, New York, 1881 — the oldest cookbook here, and the only one written by a woman for herself.
One ounce French gelatine soaked over night in a pint of cold water; boil a stick of cinnamon in a pint of water a few minutes, pour over the gelatine; dissolve a tea-cupful of sugar in a pint of cider; strain and set to cool.