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Cider Jelly
1/2 box gelatine or 1/2 cup cold water 2 tablespoons granulated gelatine 1 cup boiling water 2 cups cider
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Cold Desserts › Cider Jelly
1/2 box gelatine or 1/2 cup cold water 2 tablespoons granulated gelatine 1 cup boiling water 2 cups cider