Name: Omelettes, Creams, Jellies, Etc.
Ingredients: isinglass; prepared gelatine; calves’ or ox feet; flavoring; water

Omelettes, Creams, Jellies, Etc.

Ingredients

Directions

Prepare the jelly a day or two in advance.
Use isinglass or prepared gelatine as the base.
Flavor the jelly well to mask the taste of gelatine.
Boil water in a saucepan and ensure it comes partway up the tin without touching the paper.
Scald the moulds for creams and jellies with hot water, rinse with cold, and use wet.

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.