Soak the Gelatine in the Water for about ten minutes, then put
all the prepared ingredients into a saucepan together over a slow
fire. Whisk until it begins to boil, allow to boil up well without
stirring, and then simmer for another ten minutes or more. A few
drops of Maraschino added whilst the jelly is simmering is a great
improvement. Strain through a clean scalded cloth. Return
through the cloth until clear, each time putting a basin rinsed with
hot water underneath. V/hen clear, set in a mould rinsed with
cold water, and let it stand until firm. It is recommended that this
Jelly should be set in ice.
To serve, dip the mould for one moment into hot water, and turn
out quickly on to a cold dish.
(Consult “ Hints on Successful Jelly Making,” see page 3.)
(1) LEMON JELLY.
to 2 ozs. Cox’s Gelatine.
I inch Cinnamon.
3 Cloves.
The rinds of 4 Lemons thinly
(according to temperature.)
1 5 pints Cold Water.
5 pint Lemon Juice.
6 ozs. Loaf Sugar.
cut.
The white of i Egg whisked.
The shell crushed✪ Lemon Jelly.
(2) LEMON JELLY (Economical).
li ozs. Cox’s Gelatine. i inch Cii
2 large Lemons (peeled thinly 3 Cloves.
and strained juice),
ozs. Loaf-Sugar.
I inch Cinnamon.
1 1 pints Water.
A few drops of Cox’s Hquid
Saffron.
Put the Gelatine into a basin, and pour over it some of the cold
water and allow it to soak for ten minutes. Then add the rest of
the ingredients except the saffron. Place on the fire and stir until
it boils, colour with a little liquid saffron, and strain through a
cloth scalded. Pour into a wetted mould, and allow to set in a
very cool place.
Though above recipe {No. 2) for an ttncleabed Lemon Jelly
is included in this booh, the thrifty housemfe will probably
prefer to use one of Cox’s Elfin Tablet Jellies, which
an-e delicately Jl/imoured in great vao’iety, and simply require the
addition of water. Neither a Tablet Jelly nor recipe No. 2 can,
however, tahe the place of the delicious jellies prepared by recipes
Nos. 1 and 3.
(3) WINE JELLY.
1 1 to 2 ozs. Cox’s Gelatine.
pints Cold Water.
5 pint of Sherry, Madeira, or
Marsala.
^ pint Lemon juice.
5 ozs. Loaf Sugar.
2 Cloves
I inch Cinnamon.
The rinds of 2 Lemons thinly
cut.
The white of i Egg whisked
The shell crushed.
Soak the Gelatine in the water for about ten minutes, and then
put all the prepared Ingredients into a saucepan over a slow fire,
and whisk it until it begins to boil. Allow it to boil up well
(about ten minutes), and then simmer for another ten minutes or
more without stirring. Strain through a clean scalded cloth.
Return through the cloth until clear, each time putting a basin
rinsed with hot water underneath. When clear, set in a mould
rinsed with cold water, and let it stand until firm. It is recom-
mended that this Jelly should be set in ice. Turn out and serve.
With first-class Sherry or Madeira, it is safe to add it after
straining the rest ; or it may be added at the moment of straining,
as by boiling some of the flavour is lost.
(4) CLARET JELLY (Exceptionally good).
1 oz. Cox’s Gelatine.
i pint Claret.
4 pint Water.
Rind and Juice of i Lemon.
A few drops Cox’s Cochineal.
I gill of Raspberry Jam or
Syrup from Fresh Fruit.
4 ozs. Sugar.
1 clove and ^ inch Cinnamon, or
I tablespoonful of Brand3L
✪ Orange Jelly
Page 3 · 6 recipe records on this page
Presented as published in 1904. 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
Soak the Gelatine in the Water for about ten minutes, then put all the prepared ingredients into a saucepan together over a slow fire. Whisk until it begins to boil, allow to boil up well without stirring, and then simmer for another ten minutes or more. A few drops of Maraschino added whilst the jelly is simmering is a great improvement. Strain through a clean scalded cloth. Return through the cloth until clear, each time putting a basin rinsed with hot water underneath. When clear, set in a mould rinsed with cold water, and let it stand until firm. It is recommended that this Jelly should be set in ice.
To serve, dip the mould for one moment into hot water, and turn out quickly on to a cold dish.
(Consult “ Hints on Successful Jelly Making,” see page 3.)
(1) LEMON JELLY.
1½ to 2 ozs. Cox's Gelatine.
I inch Cinnamon.
3 Cloves.
The rinds of 4 Lemons thinly
(according to temperature.) 1 5 pints Cold Water.
5 pint Lemon Juice.
6 ozs. Loaf Sugar.
cut.
The white of i Egg whisked. The shell crushed.
(2) LEMON JELLY (Economical).
li ozs. Cox’s Gelatine. i inch Cii
2 large Lemons (peeled thinly 3 Cloves.
and strained juice), ozs. Loaf-Sugar.
I inch Cinnamon.
1 1 pints Water.
A few drops of Cox’s Hquid
Saffron.
Put the Gelatine into a basin, and pour over it some of the cold water and allow it to soak for ten minutes. Then add the rest of the ingredients except the saffron. Place on the fire and stir until it boils, colour with a little liquid saffron, and strain through a cloth scalded. Pour into a wetted mould, and allow to set in a very cool place.
Though above recipe (No. 2) for an uncleaned Lemon Jelly is included in this book, the thrifty housewife will probably prefer to use one of Cox's Elfin Tablet Jellies, which are delicately flavoured in great variety, and simply require the addition of water. Neither a Tablet Jelly nor recipe No. 2 can, however, tahe the place of the delicious jellies prepared by recipes Nos. 1 and 3.
(3) WINE JELLY.
1 1 to 2 ozs. Cox’s Gelatine.
pints Cold Water.
5 pint of Sherry, Madeira, or Marsala.
^ pint Lemon juice.
5 ozs. Loaf Sugar.
2 Cloves
I inch Cinnamon.
The rinds of 2 Lemons thinly cut.
The white of i Egg whisked The shell crushed.
Soak the Gelatine in the water for about ten minutes, and then put all the prepared Ingredients into a saucepan over a slow fire, and whisk it until it begins to boil. Allow it to boil up well (about ten minutes), and then simmer for another ten minutes or more without stirring. Strain through a clean scalded cloth. Return through the cloth until clear, each time putting a basin rinsed with hot water underneath. When clear, set in a mould rinsed with cold water, and let it stand until firm. It is recommended that this Jelly should be set in ice. Turn out and serve.
With first-class Sherry or Madeira, it is safe to add it after straining the rest ; or it may be added at the moment of straining, as by boiling some of the flavour is lost.
(4) CLARET JELLY (Exceptionally good).
1 oz. Cox’s Gelatine. i pint Claret.
4 pint Water.
Rind and Juice of i Lemon. A few drops Cox’s Cochineal.
I gill of Raspberry Jam or Syrup from Fresh Fruit.
4 ozs. Sugar.
1 clove and ^ inch Cinnamon, or I tablespoonful of Brand3L
Records on this page
Lemon JellyLemon Jelly (Economical)Lemon Jelly (Economical)Orange JellyWine JellyClaret Jelly (Exceptionally good)