Boil x cowheel in 3qts. water slowly, till reduced
to 2-|pts., take off scum very carefully and strain it.
The next day, after removing all fat, add whites,
yolks and shells of 2 eggs, fib. white sugar, juice
of 2 lemons and rind of i|✪ Invalid Porter Jelly, and ipt. of porter. Boil
20 minutes and strain through jelly bag till clear.
Miss Perkin.
167
IN AID OF THE FUND FOR THE REMOVAL OF
Jelly.
To Jib. of gelatine put nearly 3pts. of water, Jpt.
of mixed wine (sherry and home-made), nearly lib.
of moist sugar, a little brandy, the whites of 5 eggs,
well beaten, and the shells, crushed, the rind of
5 lemons and the juice of 4. Boil it about quarter
of an hour, pour into it a teacupful of cold
water, just as you take it off the fire; let it stand
near the fire to keep hot some time. The gelatine
should be soaked in a little cold water about quarter
of an hour; strain into moulds.
Mrs. Douglas Smith.
Lemon Jelly.
Soak ioz. gelatine in Jot. of cold water, then add
fpt. of boiling water. When cold add the grated
rind and juice of 2 lemons, not quite Jib. of loaf
sugar, the yolks of 4 eggs well beaten✪ Lemon Jelly. Scald on
the fire, but do not let it boil. Pour through a
muslin bag into the mould.
M. W.
Milk Jelly.
Milk, 3d.
ioz. Gelatine.
20zs. Caster Sugar.
1 teaspoonful Vanilla Essence✪ Milk Jelly
Melt gelatine in about half a teacupful of boiling
water in a saucepan, add this .0 cold milk (in which
sugar and vanilla have been already put), and strain
through sieve into wet mould.
16S
Miss Elderton.
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Orang’e Jelly.
ioz. Gelatine.
Jib. Sugar.
ijpts. Water.
Rind of 2 Lemons..
3 Oranges.
Jpt. Orange juice (a pint gives still better flavour)✪ Orange Jelly.
Soak the gelatine in the pint of water, boil the
rinds in the Jot. for five minutes. Strain through
muslin. When cool put in cylinder mould and
serve whipped cream in centre.
Prune Jelly (1).
ilb. Prunes,
lpt. Water,
ioz. Gelatine,
jib. brown Sugar✪ Prune Jelly (1).
Place the gelatine to soak in a little of the water,
and put the prunes, the sugar, and the rest of the
wafer to cook, until the former are soft enough to
rub through a sieve. When this has been done add
the gelatine to the mixture and warm gently over
the fire until the gelatine has melted. Pour into a
wetted mould. Serve with cream.
Mrs. d'Este Emery.
Prune Jelly (2).
Wash i lb. French plums, put them in a pan with
ipt. water, an inch of lemon rind, 2 cloves. Simmer
gently until tender. Soak ioz. gelatine in a teacup
of cold water✪ Prune Jelly (2) and then dissolve with a little boiling'
water. When the plums are tender, strain through
a cullender into a basin; add the gelatine, and pour
it into a wetted mould.
169
Mrs. Wood.
IN AID OF THE FUND FOR THE REMOVAL OF
Sandringham Jelly.
Dissolve ^oz. gelatine in a pint of milk, with |lb.
loaf sugar, the peel of half a lemon; strain through
a sieve on to 3 well-beaten eggs, stirring all the
time; when quite cool add the juice of 2 lemons✪ Sandringham Jelly, an'd
put it into well-oiled mould. Before dissolving the
gelatine in hot milk first soak it for some time in
water.
Mrs. Fairbank.
Strengthening Jelly.
20ZS. of unpicked Isinglass,
ioz. Gum Arabic,
ipt. good Port Wine.
40ZS. Sugar Candy or Barley Sugar✪ Strengthening Jelly.
Page 66 · 9 recipe records on this page
Presented as published in 1907. 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
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Boil x cowheel in 3qts. water slowly, till reduced
to 2-|pts., take off scum very carefully and strain it.
The next day, after removing all fat, add whites,
yolks and shells of 2 eggs, fib. white sugar, juice
of 2 lemons and rind of i|, and ipt. of porter. Boil
20 minutes and strain through jelly bag till clear.
Miss Perkin.
167
IN AID OF THE FUND FOR THE REMOVAL OF
Jelly.
To Jib. of gelatine put nearly 3pts. of water, Jpt.
of mixed wine (sherry and home-made), nearly lib.
of moist sugar, a little brandy, the whites of 5 eggs,
well beaten, and the shells, crushed, the rind of
5 lemons and the juice of 4. Boil it about quarter
of an hour, pour into it a teacupful of cold
water, just as you take it off the fire; let it stand
near the fire to keep hot some time. The gelatine
should be soaked in a little cold water about quarter
of an hour; strain into moulds.
Mrs. Douglas Smith.
Lemon Jelly.
Soak ioz. gelatine in Jot. of cold water, then add
fpt. of boiling water. When cold add the grated
rind and juice of 2 lemons, not quite Jib. of loaf
sugar, the yolks of 4 eggs well beaten. Scald on
the fire, but do not let it boil. Pour through a
muslin bag into the mould.
M. W.
Milk Jelly.
Milk, 3d.
ioz. Gelatine.
20zs. Caster Sugar.
1 teaspoonful Vanilla Essence
Melt gelatine in about half a teacupful of boiling
water in a saucepan, add this .0 cold milk (in which
sugar and vanilla have been already put), and strain
through sieve into wet mould.
16S
Miss Elderton.
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Orang’e Jelly.
ioz. Gelatine.
Jib. Sugar.
ijpts. Water.
Rind of 2 Lemons..
3 Oranges.
Jpt. Orange juice (a pint gives still better flavour).
Soak the gelatine in the pint of water, boil the
rinds in the Jot. for five minutes. Strain through
muslin. When cool put in cylinder mould and
serve whipped cream in centre.
Prune Jelly (1).
ilb. Prunes,
lpt. Water,
ioz. Gelatine,
jib. brown Sugar.
Place the gelatine to soak in a little of the water,
and put the prunes, the sugar, and the rest of the
wafer to cook, until the former are soft enough to
rub through a sieve. When this has been done add
the gelatine to the mixture and warm gently over
the fire until the gelatine has melted. Pour into a
wetted mould. Serve with cream.
Mrs. d'Este Emery.
Prune Jelly (2).
Wash i lb. French plums, put them in a pan with
ipt. water, an inch of lemon rind, 2 cloves. Simmer
gently until tender. Soak ioz. gelatine in a teacup
of cold water and then dissolve with a little boiling'
water. When the plums are tender, strain through
a cullender into a basin; add the gelatine, and pour
it into a wetted mould.
169
Mrs. Wood.
IN AID OF THE FUND FOR THE REMOVAL OF
Sandringham Jelly.
Dissolve ^oz. gelatine in a pint of milk, with |lb.
loaf sugar, the peel of half a lemon; strain through
a sieve on to 3 well-beaten eggs, stirring all the
time; when quite cool add the juice of 2 lemons, an'd
put it into well-oiled mould. Before dissolving the
gelatine in hot milk first soak it for some time in
water.
Mrs. Fairbank.
Strengthening Jelly.
20ZS. of unpicked Isinglass,
ioz. Gum Arabic,
ipt. good Port Wine.
40ZS. Sugar Candy or Barley Sugar.