1427. RUSSIAN JELLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (1)
  1. Pour about two-thirds of either of the fore-mentioned kinds of jelly into a basin, partially imbedded in rough ice, then whip the jelly with a whisk, until it assumes the appearance of a substantial froth, and begins to thicken; it must then be immediately poured into a mould, and kept in ice until required to be served.
Original Text
1427. RUSSIAN JELLY. Pour about two-thirds of either of the fore-mentioned kinds of jelly into a basin, partially imbedded in rough ice, then whip the jelly with a whisk, until it assumes the appearance of a substantial froth, and begins to thicken; it must then be immediately poured into a mould, and kept in ice until required to be served.
Notes
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