Recipes > Desserts > Jelly Koch

Jelly Koch


  • 2 tablespoonfuls sugar
  • 1 tablespoonful butter
  • 1/2 cup raspberry, currant, apple or quince jelly
  • 4 eggs


Stir the sugar with the butter to a cream and add by degrees the jelly; continue stirring until well mixed; then add gradually the yolks of the eggs and lastly the whites beaten to a stiff froth; bake in a buttered form 3/4 hour and serve turned onto a dish dusted with sugar. If this koch is to be boiled take the yolks of 5 eggs and the whites of 2; in serving pour a wine cream sauce around it.


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Desserts and Salads (1920).

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