Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Sweet Jellies

Sweet Jellies

These preparations, though elegant in appearance, and when nicely flavoured delicious to the taste, are not really so nourishing as they were at one time thought to be. Calf's foot jelly is good, certainly, but isinglass and gelatine do not possess much value in the sick room. These jellies constitute, however, pretty ornamental dishes, which are useful, and exceedingly convenient. No difficulty need be experienced in making jelly clear and bright, if the instructions given in CALF'S FOOT JELLY, and ISINGLASS, and GELATINE JELLY, are closely followed.

← Sweet Herbs, Omelet OfSweet Jelly →