Put one cup of cold water on two quart packets of
gelatine to soak ; when well soaked, pour in three cups
of boiling water. Whisk the whites of the eggs to a froth ;
then add wine, brandy, the lemon or orange peel, and all
the other ingredients. Stir all the ingredients well. Let
it boil up three times, take it from the fire, pour on it one
cup of cold water, and let it stand for five minutes ; then
strain through jelly-bags till quite clear, and pour into
moulds. Good.
Half a tumbler of lemon and half orange juice may be
used instead of one whole tumbler of lemon juice.
JELLY {ASPIC).
(Mrs. Cloete's Recipe.)
Two and a half ounces gelatine soaked in a cup of
cold water ; one quart boiling water ; ten peppercorns ;
ten allspice ; two cloves ; one onion ; one dessertspoonful
salt ; two bay leaves ; a small cup of malt vinegar ; one
tablespoonful of Tarragon vinegar ; juice of one lemon ;
whites of two eggs well whisked ; one tumbler of cold
water✪ Aspic (Clarified), thrown in while boiling, to clarify. Strain through
jelly-bag till clear. Enough for fourteen persuns.
119
J] JELLY (ANOTHER ASPIC— BLACKBERRY).
JELLY {ANOTHER ASPIC OR SAVOURY).
Ingredients.
1 Calf's Foot. I blade of Mace.
6oz. ofHatn. lo Peppercorns.
2 lb. of VeaL Whites of 2 Eggs.
I Large Carrot. i teaspoonful of Tarragon Vinegar.
1 Small Onion. 1 spoonful of Isinglass.
I bunch of Sweet Herbs. Hajf a gallon of Water,
Put about six ounces of ham, two pounds of knuckle of
veal, and a calf's foot (with the bone broken) into a stew-
pan, with one large carrot, a small onion, and a bunch of
sweet herbs. Boil it until reduced to one quart ; strain it
through a sieve. When cold, skim off all the fat, and put
the jelly into a stewpan with the whites of two eggs (well
whisked), and a teaspoonful of Tarragon vinegar, and a
spoonful of isinglass. Stir it until on the point of boiling,
then draw it to the side, and let it simmer gently for nearly
twenty minutes. Let it stand to settle, and then pour it
through a jelly-bag until quite clear, when it will be fit to
use for garnishing meat pies, etc. Time, one hour and a
half.
JELLY {BLACKBERRY), IN A MOULD.
(Mrs. Jackson's Recipe.)
Ingredients.
2 lb. of Blackberries. J lb. of White Sugar.
\ oz. Gelatine✪ Blackberry Jelly.
Extract the juice from the fruit by putting in the oven
in a jar for a few hours ; strain through a muslin bag
placed over a cullender, or strainer. Soak half an ounce
of gelatine in a little water ; add to the blackberry juice,
with a quarter of a pound of sugar ; boil all for half an
hour. Put into a wet mould ; turn out next day ; serve
with cream. This will do for mulberries, only taking more
sugar.
IM
JELLY (CALVES' FOOT)— FRUIT IN JELLY. [J
JELLY (CALVES' FOOT).
Page 40 · 3 recipe records on this page
Presented as published in 1891. 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
Put one cup of cold water on two quart packets of gelatine to soak ; when well soaked, pour in three cups of boiling water. Whisk the whites of the eggs to a froth ; then add wine, brandy, the lemon or orange peel, and all the other ingredients. Stir all the ingredients well. Let it boil up three times, take it from the fire, pour on it one cup of cold water, and let it stand for five minutes ; then strain through jelly-bags till quite clear, and pour into moulds. Good.
Half a tumbler of lemon and half orange juice may be used instead of one whole tumbler of lemon juice.
JELLY {ASPIC). (Mrs. Cloete's Recipe.) Two and a half ounces gelatine soaked in a cup of cold water ; one quart boiling water ; ten peppercorns ; ten allspice ; two cloves ; one onion ; one dessertspoonful salt ; two bay leaves ; a small cup of malt vinegar ; one tablespoonful of Tarragon vinegar ; juice of one lemon ; whites of two eggs well whisked ; one tumbler of cold water, thrown in while boiling, to clarify. Strain through jelly-bag till clear. Enough for fourteen persons.
J] JELLY (ANOTHER ASPIC— BLACKBERRY).
JELLY {ANOTHER ASPIC OR SAVOURY).
Ingredients.
1 Calf's Foot. I blade of Mace. 6oz. ofHatn. lo Peppercorns.
2 lb. of VeaL Whites of 2 Eggs.
I Large Carrot. i teaspoonful of Tarragon Vinegar.
1 Small Onion. 1 spoonful of Isinglass.
I bunch of Sweet Herbs. Hajf a gallon of Water,
Put about six ounces of ham, two pounds of knuckle of veal, and a calf's foot (with the bone broken) into a stewpan, with one large carrot, a small onion, and a bunch of sweet herbs. Boil it until reduced to one quart ; strain it through a sieve. When cold, skim off all the fat, and put the jelly into a stewpan with the whites of two eggs (well whisked), and a teaspoonful of Tarragon vinegar, and a spoonful of isinglass. Stir it until on the point of boiling, then draw it to the side, and let it simmer gently for nearly twenty minutes. Let it stand to settle, and then pour it through a jelly-bag until quite clear, when it will be fit to use for garnishing meat pies, etc. Time, one hour and a half.
JELLY {BLACKBERRY), IN A MOULD. (Mrs. Jackson's Recipe.)
Ingredients.
2 lb. of Blackberries. J lb. of White Sugar.
\ oz. Gelatine.
Extract the juice from the fruit by putting in the oven in a jar for a few hours ; strain through a muslin bag placed over a cullender, or strainer. Soak half an ounce of gelatine in a little water ; add to the blackberry juice, with a quarter of a pound of sugar ; boil all for half an hour. Put into a wet mould ; turn out next day ; serve with cream. This will do for mulberries, only taking more sugar.
IM
JELLY (CALVES' FOOT)— FRUIT IN JELLY. [J
JELLY (CALVES' FOOT).
Records on this page
Aspic (Clarified)Jelly (Another Aspic)Blackberry Jelly