Recipe or source entry
Russian Jelly
This is made from the remains of any kind of jelly, which, after it has been dissolved in a basin over hot water, must be vigorously whisked upon rough ice— into a creamy froth, and immediately poured into a mould set in ice.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter24/russian-jelly.html- Legacy revision
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Cite this page
Russian Jelly. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter24/russian-jelly.html