Maraschino Jelly with Fruit.— Choose about three dozen
ripe strawberries, wipe them carefully, spread them in a soup-
plate, dust a fine shower of castor sugar over them, and sprinkle
them with maraschino. Slice four peeled ripe bananas cross-
wise, forming little discs about the size of a shilling, and an
eighth of an inch thick. Prepare them like the strawberries.
Choose a pint circular cylinder mould, and make the Jelly. First
put tliree-quai’ters of an ounce of gelatine to soak. Beat the
whites of two eggs, put them into a stewpan with a pint of
water, the juice and peel of half a lemon, and an ounce and half
of sugar. Set over the fire, stir the gelatine, using a whisk, and
continue to move the liquid till it comes to the boil. Now draw
it from the fire gently, let it rest ten minutes, and then pour it
through a freshly-scalded flannel. Pour back, and strain again.
When thoroughly cooled add a sherryglassful of maraschino✪ Maraschino Jelly with Fruit.
Do not use any colouring. Now set the mould upon a bed of
crushed ice, and pour in the jelly liquid to the depth of a
quarter of an inch. Let this set quite firmly, and then, having
wiped the strawberries with a fine cloth, arrange them in a ring
on the firm Jelly, pour in more Jelly, and set the ring of straw-
berries. When this is firm set a ring of the banana discs overlap-
ping each other, set this with Jelly, and then arrange a second
layer of strawberries, completing the filling of the mould with the
remainder of the Jelly. Cover the mould with the lid of a
stewpan filled with broken ice, and let the Jelly set quite firmly.
When turned out, fill the centre with whipped cream. [ Wyvern.']
Some of the best Jellies are made without being cleared.
Thick Orang-e Jelly.— (Family Recipe.)— Allow the same
quantity of juice, gelatine, and sugar as for Clear Orange Jelly,
472
JELLIES AND CREAMS
but omit the water✪ Thick Orange Jelly. Let it come gently to the boil. Then
skim it, and pass it two or three times through the jelly-bag,
before cooling it and pouring it into the mould.
Lemon Jelly. — ( Family Recipe.) — Pare four lemons into
three gills of spring water. Let it stand one hour, then add to
it eight ounces of sugar, and the juice of the four lemons.
Strain through a cloth, and put to it the whites of four eg?s
well beaten and half an ounce of soaked gelatine✪ Lemon Jelly. Set it over
the fire, and let it boil. Skim it, and when pretty thick run it
through a piece of muslin. Put the jelly into glasses, with a
little froth of white of egg on each.
Brooks’ Club Strawberry Jelly.— {Family Recipe.)—
Rub the fruit through a sieve with a very little sugar. Add a
very little gelatine and a little syrup✪ Brooks’ Club Strawberry Jelly. Pour it into a mould
and put it on ice till set.
Claret Jelly. — A bottle of light claret, a sherryglass of
cherry brand}', four ounces of white sugar, the rind of one
finely-peeled lemon and the juice of two, a gill and a half of
raspberry syrup (or half a pound of raspberry jam). Boil all
together, add an ounce of gelatine, and strain through muslin.
Decorate a jelly-mould with crystallised raspberries, set it upon
ice, pour some of the liquid jelly into the mould to set the fruit,
and after that gradually fill the mould with the liquid. Let
the jelly get quite firm. Hand a pint of iced cream, slightly
sweetened. Or use a border-mould, and put whipped cream
in the centre. [ Wyvern.) ✪ Claret Jelly
Page 326 · 5 recipe records on this page
Presented as published in 1898. 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
Maraschino Jelly with Fruit.— Choose about three dozen ripe strawberries, wipe them carefully, spread them in a soupplate, dust a fine shower of castor sugar over them, and sprinkle them with maraschino. Slice four peeled ripe bananas crosswise, forming little discs about the size of a shilling, and an eighth of an inch thick. Prepare them like the strawberries. Choose a pint circular cylinder mould, and make the Jelly. First put three-quarters of an ounce of gelatine to soak. Beat the whites of two eggs, put them into a stewpan with a pint of water, the juice and peel of half a lemon, and an ounce and half of sugar. Set over the fire, stir the gelatine, using a whisk, and continue to move the liquid till it comes to the boil. Now draw it from the fire gently, let it rest ten minutes, and then pour it through a freshly-scalded flannel. Pour back, and strain again. When thoroughly cooled add a sherryglassful of maraschino. Do not use any colouring. Now set the mould upon a bed of crushed ice, and pour in the jelly liquid to the depth of a quarter of an inch. Let this set quite firmly, and then, having wiped the strawberries with a fine cloth, arrange them in a ring on the firm Jelly, pour in more Jelly, and set the ring of strawberries. When this is firm set a ring of the banana discs overlapping each other, set this with Jelly, and then arrange a second layer of strawberries, completing the filling of the mould with the remainder of the Jelly. Cover the mould with the lid of a stewpan filled with broken ice, and let the Jelly set quite firmly. When turned out, fill the centre with whipped cream. [ Wyvern.']
Some of the best Jellies are made without being cleared. Thick Orang-e Jelly.— (Family Recipe.)— Allow the same quantity of juice, gelatine, and sugar as for Clear Orange Jelly,
but omit the water. Let it come gently to the boil. Then skim it, and pass it two or three times through the jelly-bag, before cooling it and pouring it into the mould.
Lemon Jelly. — ( Family Recipe.) — Pare four lemons into three gills of spring water. Let it stand one hour, then add to it eight ounces of sugar, and the juice of the four lemons. Strain through a cloth, and put to it the whites of four eggs well beaten and half an ounce of soaked gelatine. Set it over the fire, and let it boil. Skim it, and when pretty thick run it through a piece of muslin. Put the jelly into glasses, with a little froth of white of egg on each.
Brooks’ Club Strawberry Jelly.— {Family Recipe.)— Rub the fruit through a sieve with a very little sugar. Add a very little gelatine and a little syrup. Pour it into a mould and put it on ice till set.
Claret Jelly. — A bottle of light claret, a sherryglass of cherry brandy', four ounces of white sugar, the rind of one finely-peeled lemon and the juice of two, a gill and a half of raspberry syrup (or half a pound of raspberry jam). Boil all together, add an ounce of gelatine, and strain through muslin. Decorate a jelly-mould with crystallised raspberries, set it upon ice, pour some of the liquid jelly into the mould to set the fruit, and after that gradually fill the mould with the liquid. Let the jelly get quite firm. Hand a pint of iced cream, slightly sweetened. Or use a border-mould, and put whipped cream in the centre. [ Wyvern.)
Records on this page
Maraschino Jelly with FruitThick Orange JellyLemon JellyBrooks’ Club Strawberry JellyClaret Jelly