* For all these jellies I have given the Ingredients in two
quantities, as the ditferent kitchens require in the School,
because the pupils seem to find so much trouble in reducing the
quantities in proper proportions. This will, I hope, save trouble
to our pupils and to my staff of teachers, and it will not interfere
vyith the general public who use the book.
226
HIGH-CLASS COOKERY.
Claret Jelly.
Ingredients for three Quarts.
Two quarts of Water.
One pint and a half of Claret.
Half a pint of Lemon-juice.
The rind of four Lemons.
One inch of Cinnamon and six
Cloves.
Two tablespoonfuls of Red
Currant Jelly.
Eight ounces of French GcUi-
tine.
Three Whites of Eggs whipped
and the shells crushed.
A few drops of Cochineal.
Fourteen ounces of Sugar.
Ingredients for one Quart,
Three-quarters of a pint of
Water,
One pint of Claret.
Quarter of a pint of Lemon-
juice.
The rind of one Lemon,
Half an inch of Cinnamon and
two Cloves.
One tablespoonful of Red Cur-
rant Jelly.
Two and a half ounces of
French Gelatine.
Two Whites of Eggs whipped
and the shells crushed.
A few drops of Cochineal.
Four ounces of Sugar.
Put all these ingredients into a stewpan and
whisk over the fire till it boils, then draw it off,
let it stand at the side of the fire for about five
minutes, strain as usual, add a few drops of
cochineal to improve the colour, set as required^
and it is ready for use.
Orange Jelly.
Ingredients,
Half a pint of Orange-juice.
Half a pint of Water.
Juice of two Lemons.
Rind of three Oranges.
Three ounces of Loaf Sugar.
One ounce of French Gelatine.
CBEAMS, JELLIES, ICES, COLD SWEETS. 227
Put the water, sugar, orange-rind, and gelatine
into a stewpan, and let them simmer for ten
minutes ; skim and strain. Add the orange- and
lemon-juice, pour into a mould, and set.
Punch Jelly.
Ingredients for four Quarts.
Three quarts of Water.
Half a pint of MUk Punch.
Half a pint of Rum.
Half a pint of Marsala.
Three gills of Lemon-juice.
Six rinds of Lemon.
Eleven ounces of Gelatine.
One inch of Cinnamon.
Three Whites of Eggs whipped
and the shells crushed.
Twenty-four ounces of Loaf
Sugar.
Ingredients for one Quart.
One pint of Water.
Quarter of a pint of Milk
Punch.
Quarter of a pint of Rum.
Quarter of a pint of Marsala.
One gill and a half of Lemon-
juice.
Two rinds of Lemon.
Two and a half ounces of
Gelatine.
Half an inch of Cinnamon.
Two Whites of Eggs whipped
and the shells crushed.
Six ounces of Loaf Sugar.
Put all these ingredients together into a stew-
pan, whisk them over the fire till they boil, then
draw them off the fire, and let them stand by the
side of it for about five minutes ; strain through a
clean cloth, scalded and put on a soup-stand, and
it is then ready for use.
q 3
228
HIG-H-CLASS COOKERY.
Wine Jelly from Calves' Feet.
Ingredients,
Two Calves' Feet.
Two Lemons.
Two Eggs.
Three ounces of Loaf Sugar.
Four Cloves.
One inch of Cinnamon.
One wineglassful of Sherry.
Half a wineglassful of Brandy✪ Wine Jelly from Calves' Feet.
Page 72 · 1 recipe record on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
* For all these jellies I have given the Ingredients in two quantities, as the ditferent kitchens require in the School, because the pupils seem to find so much trouble in reducing the quantities in proper proportions. This will, I hope, save trouble to our pupils and to my staff of teachers, and it will not interfere with the general public who use the book.
Claret Jelly.
Ingredients for three Quarts.
Two quarts of Water. One pint and a half of Claret. Half a pint of Lemon-juice. The rind of four Lemons. One inch of Cinnamon and six Cloves.
Two tablespoonfuls of Red
Currant Jelly. Eight ounces of French GcUitine.
Three Whites of Eggs whipped
and the shells crushed. A few drops of Cochineal. Fourteen ounces of Sugar.
Ingredients for one Quart,
Three-quarters of a pint of Water,
One pint of Claret.
Quarter of a pint of Lemon-juice.
The rind of one Lemon,
Half an inch of Cinnamon and two Cloves.
One tablespoonful of Red Currant Jelly.
Two and a half ounces of French Gelatine.
Two Whites of Eggs whipped and the shells crushed.
A few drops of Cochineal.
Four ounces of Sugar.
Put all these ingredients into a stewpan and whisk over the fire till it boils, then draw it off, let it stand at the side of the fire for about five minutes, strain as usual, add a few drops of cochineal to improve the colour, set as required^ and it is ready for use.
Orange Jelly.
Ingredients,
Half a pint of Orange-juice. Half a pint of Water. Juice of two Lemons. Rind of three Oranges. Three ounces of Loaf Sugar. One ounce of French Gelatine.
CBEAMS, JELLIES, ICES, COLD SWEETS. 227
Put the water, sugar, orange-rind, and gelatine into a stewpan, and let them simmer for ten minutes ; skim and strain. Add the orange- and lemon-juice, pour into a mould, and set.
Punch Jelly.
Ingredients for four Quarts.
Three quarts of Water. Half a pint of MUk Punch. Half a pint of Rum. Half a pint of Marsala. Three gills of Lemon-juice. Six rinds of Lemon. Eleven ounces of Gelatine. One inch of Cinnamon. Three Whites of Eggs whipped
and the shells crushed. Twenty-four ounces of Loaf
Sugar.
Ingredients for one Quart.
One pint of Water.
Quarter of a pint of Milk Punch.
Quarter of a pint of Rum.
Quarter of a pint of Marsala.
One gill and a half of Lemonjuice.
Two rinds of Lemon.
Two and a half ounces of Gelatine.
Half an inch of Cinnamon.
Two Whites of Eggs whipped and the shells crushed.
Six ounces of Loaf Sugar.
Put all these ingredients together into a stewpan, whisk them over the fire till they boil, then draw them off the fire, and let them stand by the side of it for about five minutes ; strain through a clean cloth, scalded and put on a soup-stand, and it is then ready for use.
q 3
Wine Jelly from Calves' Feet.
Ingredients,
Two Calves' Feet. Two Lemons. Two Eggs.
Three ounces of Loaf Sugar. Four Cloves. One inch of Cinnamon. One wineglassful of Sherry. Half a wineglassful of Brandy.
Records on this page
Wine Jelly from Calves' Feet