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 Bread boiled until it can set as a semi-clear jelly. Cooled and flavoured with fruit. Known from 'Food in England' by Dorothy Hartley (Hartley 1954). Elizabeth Gaskell's 'Cranford' has; "Mrs Forrester made some of the bread-jelly, for which she was so famous, to have ready as a refreshment in the lodgings when he should arrive. A present of this bread-jelly was the highest mark of favour dear Mrs Forrester could confer."  |
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