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M. E. Ludwig cookbook, 1910
Page 16
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Orange Jelly 1/2 Tbsp. gelatine 1/4 c. sugar 1 " cold water 3/8 c. orange juice 2 " boiling water 3/4 tbsp lemon " grated rind of 1/2 orange. put juice in when cool Lemon 1/2 tbsp. gelatine 1/2 c. boiling water 1 " cold water 1/4 c. sugar 2 tbsp lemon juice Wine Jelly 1/2 tbsp. gelatine 3 Tbsp wine 1 " cold water 1/4 c. sugar 3/8 c. boiling water 1/2 tbsp. lemon juice If gelatine does not dissolve stand over boiling water
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Orange Jelly 1/2 Tbsp. gelatine 1/4 c. sugar 1 " cold water 3/8 c. orange juice 2 " boiling water 3/4 tbsp lemon " grated rind of 1/2 orange. put juice in when cool Lemon 1/2 tbsp. gelatine 1/2 c. boiling water 1 " cold water 1/4 c. sugar 2 tbsp lemon juice Wine Jelly 1/2 tbsp. gelatine 3 Tbsp wine 1 " cold water 1/4 c. sugar 3/8 c. boiling water 1/2 tbsp. lemon juice If gelatine does not dissolve stand over boiling water
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