An Idea Alley reader’s request for an old dish his mother used to make led Kelly Brant down a strange path filled with unusual recipes for gravies, butters and jellies featuring such varied ingredients as molasses, hard-cooked eggs, milk and flour.
Though its origins are murky, egg jelly and its relatives have been around since at least the early 1900s.
For details, read Idea Alley in Wednesday’s Arkansas Democrat-Gazette.