Red Jelly. — To loz. of isinglass soaked in f pint of water
add the eighth part of the well-beaten white of an egg, put
it in a saucepan over the fire, and when nearly melted add
lib. of lump sugar broken small and -J- table-spoonful of finely-
powdered cochineal, and ten minutes before taking it from
the fire add the grated rind of three lemons. Eemove the pan
from the fire, and add the juice of four lemons and J pint of
white wine✪ Pink Jelly. Strain through muslin, and if it looks thick boil
up once. The saucepan should be kept covered while the
Jelly boils. Let it stand to cool before pouring into a mould,
which should be wetted inside with cold water.
Restorative Jelly. — (1) Put into a jar 2oz. of isinglass, 2oz.
of white sugar candy, |oz. of gum arabic, and 1 teaspoonful
of grated nutmeg. Pour over these 1 j pints of port wine✪ Restorative Jelly,
cover the jar with a cloth to keep out the dust, and leave
until the following day. Afterwards set the jar in a sauce-
pan of hot water and simmer until all is dissolved, stirring
occasionally. Take the jar out of the water, and keep it in |
a cool place. The Jelly must not be strained. If the flavour
of nutmeg is not liked it may be omitted, and other spices
used in its place.
(2) Well wash, separately, loz. each of pearl barley and rice,
and slightly rinse loz. of sago ; put them into a saucepan,
which should be porcelain lined, add the thin rind and juice
of half a lemon, 1 table-spoonful of sugar, and 4 breakfast-
cupfuls of water, and boil for about three hours. Strain
through flannel, and use hot or cold as required. When cold
it will form a stiff Jelly, and is when hot a good substitute
for gruel.
Ribbon Jelly. — (1) Soak loz. of gelatine in ^ pint of cold
water for four hours. Then add the strained juice of one
and the grated rind of half a lemon, | saltspoonful of powdered
cinnamon, and lib. of powdered white sugar ; pour in 1 pint
of boiling water and stir till quite dissolved, then add j pint
of white wine✪ Ribbon Jelly and strain it through a Jelly-bag, but do not
squeeze or shake the bag. When the Jelly has run through,
divide it, and colour one half pink with prepared cochineal
or with some red-fruit syrup. Wet the inside of a mould
with cold water (it must be a mould that has a cylinder
through the middle of it), and pour in the Jelly in alternate
layers, letting each layer get firm before adding the next.
When the Jelly is all in the mould, set it in a cold place
and let it stand all night. When required for use, wrap a
cloth dipped in boiling water round the mould for an instant,
and turn the Jelly out on to a glass dish. Have 1 pint of
cream ready whipped to a froth with 2oz. of powdered white
sugar and flavoured with vanilla. Fill the open place in the
centre of the shape of Jelly with this, and pile it high
over it. «
(2) Prepare lqt. of calf’s-foot Jelly, and flavour it according
to fancy ; colour half with cochineal, and leave the remainder
white. Soak a Jelly-mould in cold water for a few minutes,
turn a small quantity of the red Jelly into it, and when set,
pour in a thin layer of the pale Jelly, and continue in this way
till the mould is full, taking care that each layer is set before
the other is added. Leave till perfectly cold and firm, and
when wanted to serve, turn it on to a fancy dish. This Jelly
may be either savoury or sweet ; the receipt gives plan of
operation only.
Page 159 · 3 recipe records on this page
Presented as published in 1892. 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
Red Jelly. — To loz. of isinglass soaked in f pint of water add the eighth part of the well-beaten white of an egg, put it in a saucepan over the fire, and when nearly melted add lib. of lump sugar broken small and 1/4 table-spoonful of finely-powdered cochineal, and ten minutes before taking it from the fire add the grated rind of three lemons. Eemove the pan from the fire, and add the juice of four lemons and 1/2 pint of white wine. Strain through muslin, and if it looks thick boil up once. The saucepan should be kept covered while the Jelly boils. Let it stand to cool before pouring into a mould, which should be wetted inside with cold water.
Restorative Jelly. — (1) Put into a jar 2oz. of isinglass, 2oz. of white sugar candy, |oz. of gum arabic, and 1 teaspoonful of grated nutmeg. Pour over these 1 1/2 pints of port wine, cover the jar with a cloth to keep out the dust, and leave until the following day. Afterwards set the jar in a saucepan of hot water and simmer until all is dissolved, stirring occasionally. Take the jar out of the water, and keep it in | a cool place. The Jelly must not be strained. If the flavour of nutmeg is not liked it may be omitted, and other spices used in its place.
(2) Well wash, separately, loz. each of pearl barley and rice, and slightly rinse 1 oz. of sago ; put them into a saucepan, which should be porcelain lined, add the thin rind and juice of half a lemon, 1 table-spoonful of sugar, and 4 breakfastcupfuls of water, and boil for about three hours. Strain through flannel, and use hot or cold as required. When cold it will form a stiff Jelly, and is when hot a good substitute for gruel.
Ribbon Jelly. — (1) Soak 1 oz. of gelatine in 1/2 pint of cold water for four hours. Then add the strained juice of one and the grated rind of half a lemon, 1/2 saltspoonful of powdered cinnamon, and 1 lb. of powdered white sugar ; pour in 1 pint of boiling water and stir till quite dissolved, then add 1/2 pint of white wine and strain it through a Jelly-bag, but do not squeeze or shake the bag. When the Jelly has run through, divide it, and colour one half pink with prepared cochineal or with some red-fruit syrup. Wet the inside of a mould with cold water (it must be a mould that has a cylinder through the middle of it), and pour in the Jelly in alternate layers, letting each layer get firm before adding the next. When the Jelly is all in the mould, set it in a cold place and let it stand all night. When required for use, wrap a cloth dipped in boiling water round the mould for an instant, and turn the Jelly out on to a glass dish. Have 1 pint of cream ready whipped to a froth with 2 oz. of powdered white sugar and flavoured with vanilla. Fill the open place in the centre of the shape of Jelly with this, and pile it high over it. «
(2) Prepare lqt. of calf’s-foot Jelly, and flavour it according to fancy ; colour half with cochineal, and leave the remainder white. Soak a Jelly-mould in cold water for a few minutes, turn a small quantity of the red Jelly into it, and when set, pour in a thin layer of the pale Jelly, and continue in this way till the mould is full, taking care that each layer is set before the other is added. Leave till perfectly cold and firm, and when wanted to serve, turn it on to a fancy dish. This Jelly may be either savoury or sweet ; the receipt gives plan of operation only.
Records on this page
Pink JellyRestorative JellyRibbon Jelly