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Buttercup Jelly

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

Ingredients

Directions

  1. Soak the gelatine in cold water for 2 hours.

  2. Wet a mold and pour in a fourth of the red jelly; set on ice to harden.

  3. Once firm, add some white blancmange and return to ice.

  4. When firm, add a little lemon jelly, then another layer of white.

  5. Repeat layering red, white, and yellow jellies until used up.

  6. Leave the mold on ice until ready to unmold.

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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