Lemon Jelly. — (1) Steep 2oz. of gelatine in J pint of cold
water for one hour ; then mix with it 1J pints of boil-
ing water, raisin or cowslip wine, the thinly-pared rind
of one and the strained juice of three Lemons, and loaf
sugar to taste✪ Lemon Jelly. Boil all for five minutes, then take it off
the fire and leave till cool; stir in quickly the crushed
shells and beaten whites of two eggs, and boil the jelly up
again without stirring. Let the jelly settle for two
minutes, strain through a jelly-bag, and stir in A pint of
sherry mixed with a little brandy ; pour the jelly into a
fancy jelly-mould and leave till set. When ready to serve
turn the jelly on to a dish.
(2) Cut the rind off one Lemon and put it in a basin,
then squeeze the juice of six Lemons on to it, taking care
to keep back the pips. Put jdb. of preserving-sugar into
a stewpan with | pint of water and let it boil till it
becomes a thick syrup, then take it off and mix in the
juice and rind ; place the lid on the stewpan and put it
over the fire again. Add gradually 1 breakfast-cupful of
water, let it boil for another minute, then stir in Joz. of
isinglass✪ Lemon Jelly that has been dissolved. Strain it through a jelly-
bag, mix in J pint of bucellas, pour it into a mould, put
the cover on, and embed it in ice. When ready to serve dip
the mould in tepid water, wipe it, and turn the contents
on to a fancy dish.
Lemons — continued.
(3) Put loz. of gelatine into a basin with a little water
and let it soak for about three hours, then put it into a
pan with 3 break iast-cupfuls of water together with the
finely-chopped peel and strained juice of two Lemons, six
cloves, J teaspoonful of coriander seeds, lin. of stick cinnamon,
a little nutmeg (not grated', ^lb. of sugar, and the whites
and shells of two eggs✪ Lemon Isinglass Jelly. Set the pin on the fire and whisk
vigorously until the contents come to the boil ; let them
boil for a few minutes or until they rise well in the pan,
then strain through a fine cloth, stir in 1 wineglassful of
sherry, and it is ready for use, either for moulding or any
other desired style.
(4) Put lqt. of calf's-foot jelly into a saucepan with 1
breakfast-cupful of Lemon-juice, 12oz. of loaf sugar, and
the thin rinds of two Lemons✪ Calf's-foot Jelly with Lemon ; boil well, then clarify with
the beaten whites and shells of five eggs, and strain. The
jelly should now be quite clear and can be moulded or
used as desired.
(5) Soak ljoz. of gelatine in 1 pint of cold water until
soft, then pour it in a saucepan with the thinly-pared rind
of a large Lemon, 1 teacupful of Lemon-juice, Jib. of loaf
sugar✪ Lemon Gelatine Jelly, and the beaten whites and shells of five eggs. Stir
the mixture over the fire, and boil for several minutes,
then strain it through a jelly-bag. Pour it into a mould
and leave until quite cold and set before serving.
(6) Put the thinly-pared rind of a Lemon and a half
into a cup, pour over it $ pint of boiling water, cover up,
and let it stand. Pour \ pint of cold water over loz. of
gelatine and let it steep for lialf-an-hour; then pour over
it h pint of boiling water and stir till the gelatine has
completely dissolved, if it does not melt quickly stir it over
the fire. When the gelatine has melted take it from the
Page 298 · 8 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
Lemon Jelly. — (1) Steep 2oz. of gelatine in J pint of cold water for one hour ; then mix with it 1J pints of boiling water, raisin or cowslip wine, the thinly-pared rind of one and the strained juice of three Lemons, and loaf sugar to taste. Boil all for five minutes, then take it off the fire and leave till cool; stir in quickly the crushed shells and beaten whites of two eggs, and boil the jelly up again without stirring. Let the jelly settle for two minutes, strain through a jelly-bag, and stir in A pint of sherry mixed with a little brandy ; pour the jelly into a fancy jelly-mould and leave till set. When ready to serve turn the jelly on to a dish.
(2) Cut the rind off one Lemon and put it in a basin, then squeeze the juice of six Lemons on to it, taking care to keep back the pips. Put jdb. of preserving-sugar into a stewpan with | pint of water and let it boil till it becomes a thick syrup, then take it off and mix in the juice and rind ; place the lid on the stewpan and put it over the fire again. Add gradually 1 breakfast-cupful of water, let it boil for another minute, then stir in Joz. of isinglass that has been dissolved. Strain it through a jellybag, mix in J pint of bucellas, pour it into a mould, put the cover on, and embed it in ice. When ready to serve dip the mould in tepid water, wipe it, and turn the contents on to a fancy dish.
Lemons — continued.
(3) Put loz. of gelatine into a basin with a little water and let it soak for about three hours, then put it into a pan with 3 break iast-cupfuls of water together with the finely-chopped peel and strained juice of two Lemons, six cloves, J teaspoonful of coriander seeds, lin. of stick cinnamon, a little nutmeg (not grated), ^lb. of sugar, and the whites and shells of two eggs. Set the pin on the fire and whisk vigorously until the contents come to the boil ; let them boil for a few minutes or until they rise well in the pan, then strain through a fine cloth, stir in 1 wineglassful of sherry, and it is ready for use, either for moulding or any other desired style.
(4) Put lqt. of calf's-foot jelly into a saucepan with 1 breakfast-cupful of Lemon-juice, 12oz. of loaf sugar, and the thin rinds of two Lemons ; boil well, then clarify with the beaten whites and shells of five eggs, and strain. The jelly should now be quite clear and can be moulded or used as desired.
(5) Soak ljoz. of gelatine in 1 pint of cold water until soft, then pour it in a saucepan with the thinly-pared rind of a large Lemon, 1 teacupful of Lemon-juice, Jib. of loaf sugar, and the beaten whites and shells of five eggs. Stir the mixture over the fire, and boil for several minutes, then strain it through a jelly-bag. Pour it into a mould and leave until quite cold and set before serving.
(6) Put the thinly-pared rind of a Lemon and a half into a cup, pour over it $ pint of boiling water, cover up, and let it stand. Pour \ pint of cold water over loz. of gelatine and let it steep for half-an-hour; then pour over it h pint of boiling water and stir till the gelatine has completely dissolved, if it does not melt quickly stir it over the fire. When the gelatine has melted take it from the
Records on this page
Lemon JellyJellyLemon and Gelatine JellyLemon JellyLemon Isinglass JellyCalf's-foot Jelly with LemonLemon Gelatine JellyLemon Wine Jelly