That's the one, Tibs!
P.S.
Jellies were real popular during the Victorian Era...for the rich of course. Elaborate molded things. You don't want to know how Victorian era cooks made "jellies" but suffice it to say they did get some cool results. Modern versions use Knox.
P.S.
Jellies were real popular during the Victorian Era...for the rich of course. Elaborate molded things. You don't want to know how Victorian era cooks made "jellies" but suffice it to say they did get some cool results. Modern versions use Knox.
Is that what that is?
you mean this one, atty?
Need glasses Tibs? Hiya FranHiya,tib,Atty and dale
Yes! And feet (pig's).Did it have anything to do with hooves
Bonus points for you!
Stripped of the meat first, so you render the gel...same stuff that makes homemade stock gel when cooled. It would have had a slight meaty-taste even when used diluted. Different than today's normal refined and powdered gelatin.
