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Italian Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Italian Jelly

Ingredients

Directions

  1. Half fill a mold with jelly and let it set.

  2. Cut the blanc-mange into equal thickness and size pieces using a small round cutter.

  3. Arrange the blanc-mange pieces in a chain around the set jelly.

  4. Fill the mold with the remaining jelly, ensuring it is nearly cold but not starting to set.

  5. To unmold, pour warm water around the outside of the mold and wrap it with a cloth soaked in hot water.

  6. Invert the mold onto a dish and gently lift it off, tapping if necessary.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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