Recipe or source entry
Panache Jelly
Prepare any kind of jelly, one-half of which should be coloured pink with a few drops of prepared cochineal; while the remainder should be perfectly white, or, at any rate, free from colour. Fill a mould imbedded in rough ice, with alternate layers of the pink and white jelly, remembering that each layer, about half an inch thick, must be allowed to become set firm before any more jelly is poured upon it; when the mould is filled in this manner, and the jelly is quite firm, it may be turned out on its dish.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter24/panache-jelly.html- Legacy revision
8531e8373e9b- Source checksum
aa8e5537222a4fb6ae70be48dfbeae57bf60917461f06865590978940023a2c0- Legacy text checksum
edbed3e22298f455993670f6d9ed242cc90a70bdabb27fe7e7a24d2bc4cfa6c4- Presented text checksum
680170f68321465216eeb4862e4fdd0a879b7e17546a6a1a5b23edc0d38502a3- Transcription correction
- The Panache Jelly transcription body and description were corrected from ‘hall an inch’ to ‘half an inch’ and from ‘thr mould’ to ‘the mould’ to match scan p0368. Evidence: p0368. Reviewed .
Cite this page
Panache Jelly. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter24/panache-jelly.html