8 ozs. gelatin, 4^ quarts of water, 3 lbs. sugar,
10 lemons, the rind of i orange and 2 lemons,
I oz. mixed spices (consisting of whole cloves,
allspice, cinnamon and a blade of mace),
7 whites of eggs, and the clean shells of the eggs.
Soak the gelatin in the water for half an hour,
add the strained juice of the lemons, the spices,
the rind and sugar, the clean egg shells, crushed,
and the whites beaten up half.
For the boiling use a large pan or kettle which
holds about three or four gallons, as the jelly rises
considerably during boiling.
Set on the fire and let come to a slow boil; let
boil for about ten minutes from the time it begins
to boil, or till the whites of eggs curdle. Take
ofi the fire and let rest for a moment. Wet the
flannel or felt jelly bag in hot water, wring it and
hang in the jelly box; fill with the jelly; let run
into a clean basin, and return it to the bag several
times, till it runs perfectly clear. Keep the bag
well covered in a warm place till the jelly has all
run through.
Add to this jelly one quart of wine, or one pint
of liquor, as directed; add appropriate colors, fill
into molds; let rest on ice from four to five hours,
or till ready to serve.
To use: dip the mold in hot water for a second
and turn out on the dish to be served in.
Bright, shallow glass dishes are the best for
serving jellies. They may be served in a border
of whipped cream; or a part of the jelly may be
colored in an opposite color, filled into a shallow
pan in a thin layer about one-quarter inch deep,
and after it is hardened cut into small diamonds,
stars or crescents and used for decoration.
From this Stock Jelly all the different wine and
liquor jellies can be made without giving a sepa-
rate recipe for each jelly.
637.— RIBBON JELLY.
GELEE A LA POUSSE CAFfi.
Take from the clear Stock Jelly. Flavor one
part maraschino, color pink; one part creme de
menthe, color light green; one part Chartreuse,
or sherry color (dark yellow); leave one part clear,
flavor with white wine. Fill the jeUy in alternate
colors into high narrow glasses, letting each layer
set before adding the next layer. Finish the top
with whipped cream, sweetened and flavored, and
serve.
638.— CHAMPAGNE JELLY.
Make the Stock Jelly lightly spiced; add one
quart of dry sweet catawba, or any other white
wine of good flavor. Cool the jelly on ice till it
nearly sets. Beat the jelly with the egg-beater
lightly till some bubbles appear in the jelly. The
bubbles are caught in the setting jelly, and a part
will rise to the top, forming a white froth. Fill
at once into champagne glasses and set on ice.
The foam on the top becomes firm, and the
rising bubbles in the centre make it look like real
champagne.
For a more expensive Champagne Jelly, one pint
of champagne may be added to the setting jelly
at the proper moment, so the bubbles are caught
in the jelly, which will make it still more real.
A very nice jelly of this kind may be made by
adding ginger ale or sparkling cider to plain jelly,
and finish like the Champagne Jelly. For a hoax,
a straw may be placed into the glass, or a cherry
in the centre of the jelly to make it look like a
cocktail, etc.
A more plain way of making Champagne Jelly
is to fill the glasses partly with clear jelly; beat
some jelly light, adding some beaten whites of
eggs, and fill on top of the clear jelly.
639.— WINE AND LIQUOR JELLIES WITH
FRUIT.
Take a clear wine or liquor jelly, fill one layer
of jelly in the bottom of the small individual
molds, put on ice till the jelly is set. Place on
top of the jelly half a preserved peach or apricoti
or take a round slice of pineapple. Place a cherry
in the centre, or use fresh ripe berries of any kind✪ Wine and Liquor Jellies with Fruit,
putting them in symmetrically. On top of the
fruit fill more jelly which is almost ready to set.
Place on ice to get firm.
72
Page 84 · 2 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
8 ozs. gelatin, 4^ quarts of water, 3 lbs. sugar, 10 lemons, the rind of i orange and 2 lemons, I oz. mixed spices (consisting of whole cloves, allspice, cinnamon and a blade of mace), 7 whites of eggs, and the clean shells of the eggs.
Soak the gelatin in the water for half an hour, add the strained juice of the lemons, the spices, the rind and sugar, the clean egg shells, crushed, and the whites beaten up half.
For the boiling use a large pan or kettle which holds about three or four gallons, as the jelly rises considerably during boiling.
Set on the fire and let come to a slow boil; let boil for about ten minutes from the time it begins to boil, or till the whites of eggs curdle. Take ofi the fire and let rest for a moment. Wet the flannel or felt jelly bag in hot water, wring it and hang in the jelly box; fill with the jelly; let run into a clean basin, and return it to the bag several times, till it runs perfectly clear. Keep the bag well covered in a warm place till the jelly has all run through.
Add to this jelly one quart of wine, or one pint of liquor, as directed; add appropriate colors, fill into molds; let rest on ice from four to five hours, or till ready to serve.
To use: dip the mold in hot water for a second and turn out on the dish to be served in.
Bright, shallow glass dishes are the best for serving jellies. They may be served in a border of whipped cream; or a part of the jelly may be
colored in an opposite color, filled into a shallow pan in a thin layer about one-quarter inch deep, and after it is hardened cut into small diamonds, stars or crescents and used for decoration.
From this Stock Jelly all the different wine and liquor jellies can be made without giving a separate recipe for each jelly.
637.— RIBBON JELLY.
GELEE A LA POUSSE CAFfi. Take from the clear Stock Jelly. Flavor one part maraschino, color pink; one part crème de menthe, color light green; one part Chartreuse, or sherry color (dark yellow); leave one part clear, flavor with white wine. Fill the jeUy in alternate colors into high narrow glasses, letting each layer set before adding the next layer. Finish the top with whipped cream, sweetened and flavored, and serve.
638.— CHAMPAGNE JELLY.
Make the Stock Jelly lightly spiced; add one quart of dry sweet catawba, or any other white wine of good flavor. Cool the jelly on ice till it nearly sets. Beat the jelly with the egg-beater lightly till some bubbles appear in the jelly. The bubbles are caught in the setting jelly, and a part will rise to the top, forming a white froth. Fill at once into champagne glasses and set on ice.
The foam on the top becomes firm, and the rising bubbles in the centre make it look like real champagne.
For a more expensive Champagne Jelly, one pint of champagne may be added to the setting jelly at the proper moment, so the bubbles are caught in the jelly, which will make it still more real.
A very nice jelly of this kind may be made by adding ginger ale or sparkling cider to plain jelly, and finish like the Champagne Jelly. For a hoax, a straw may be placed into the glass, or a cherry in the centre of the jelly to make it look like a cocktail, etc.
A more plain way of making Champagne Jelly is to fill the glasses partly with clear jelly; beat some jelly light, adding some beaten whites of eggs, and fill on top of the clear jelly.
639.— WINE AND LIQUOR JELLIES WITH FRUIT. Take a clear wine or liquor jelly, fill one layer of jelly in the bottom of the small individual molds, put on ice till the jelly is set. Place on top of the jelly half a preserved peach or apricoti or take a round slice of pineapple. Place a cherry in the centre, or use fresh ripe berries of any kind, putting them in symmetrically. On top of the fruit fill more jelly which is almost ready to set. Place on ice to get firm.
Records on this page
Wine and Liquor Jellies with FruitSwiss Peach Meringue