Cover the gelatine with cold water, and let it soak for ten
minutes. Rub upon the rind of the lemon three or four of
the lumps of sugar to flavour them, and placing these pieces
of sugar iii a copper or porcelain-lined sauce-pan, squeeze
over -them the juice of the lemon, add to these the wine and
the remainder of the sugar, together with the soaked gela-
tine, and stir all over the fire until the gelatine melts. Pour
the mixture from the sauce-pan through a strainer into a
bowl and allow all to cool.
When cool, whip the cream to a stiff froth, mix it lightly
with the strained preparation, and pouring the cream so
completed into a mould, pack the mould in ice, and allow it '
to remain therein until its contents become firm enough to
turn out in proper form and serve.
Italian Cream. — One pint cream, one half ounce gelatine,
two ounces of sugar, one inch stick cinnamon, one half gill of
milk, yolks of six eggs, grated rind of one lemon✪ Rice Cream.
Soak in a small sauce-pan for ten minutes the gelatine and
milk, then place the pan over a very slow fire, stir the gela-
SNOW JELLY. 189
tiue and milk together until the former is quite dissolved,
and then place the pan on one side. Place now in a larger
pan the cream, which must be thick, and quite sweet ; add to
it the lemon rind, sugar, and cinnamon, allow the cream to
"boil, then take the pan from the fire. Beat now well in a
bowl the yolks of eggs, and pour over them the hot milk and
gelatine. Pour all now into the sauce-pan with the cream,
return it to the fire, and stir well thereon for three minutes,
taking great care not to allow it to boil. Remove the pan
from the fire, lift out the cinnamon stick, and stir all until
quite cold, but not set, then pour the mixture into a mould,
which must first be dipped into cold water.
NOTE.— Unless the cream is very thick, a little more gelatine
must be used in summer.
Snow Jelly. — One ounce of gelatine, one quarter pound
of sugar, one half gill of brandy, the juice of two lemons, yolks
of two eggs, whites of four eggs, the sixth part of a grated
nutmeg, one half tea-spoonful of ground cinnamon, one quart
of cold water✪ Snow Jelly.
Soak for one hour in one gill of water the gelatine. Place
at the end of this time on the fire, in a bright, clear sauce-
pan, the remainder of the water; when tepid remove the pan
from the fire, and add the soaked gelatine, sugar, nutmeg,
lemon-juice, cinnamon, and brandy. Whip now in a bowl
the yolks and whites of two eggs, pour over them one table-
spoonful of cold water, and pour this also into the sauce-pan;
if the shells of eggs are quite clean throw them in. Return
the sauce-pan to the fire, and with an egg- whisk stir the con-
tents rapidly until boiling ; the instant it boils remove the
whisk, and allow the mixture to boil rapidly for two minutes.
Pour through a flannel bag a little tepid water. Have in
readiness two dry basins, pour the jelly from the pan
through the bag into one of them, draw the basin quickly
from under the bag, and place under the remaining one.
Pour the jelly which ran through first again into the bag,
and continue doing so until the jelly runs through perfectly
clear.
190
ICES, CREAMS, AND JELLIES..
Page 125 · 3 recipe records on this page
Presented as published in 1886. 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
Cover the gelatine with cold water, and let it soak for ten minutes. Rub upon the rind of the lemon three or four of the lumps of sugar to flavour them, and placing these pieces of sugar in a copper or porcelain-lined sauce-pan, squeeze over -them the juice of the lemon, add to these the wine and the remainder of the sugar, together with the soaked gelatine, and stir all over the fire until the gelatine melts. Pour the mixture from the sauce-pan through a strainer into a bowl and allow all to cool.
When cool, whip the cream to a stiff froth, mix it lightly with the strained preparation, and pouring the cream so completed into a mould, pack the mould in ice, and allow it ' to remain therein until its contents become firm enough to turn out in proper form and serve.
Italian Cream. — One pint cream, one half ounce gelatine, two ounces of sugar, one inch stick cinnamon, one half gill of milk, yolks of six eggs, grated rind of one lemon.
Soak in a small sauce-pan for ten minutes the gelatine and milk, then place the pan over a very slow fire, stir the gela-
SNOW JELLY. 189
tiue and milk together until the former is quite dissolved, and then place the pan on one side. Place now in a larger pan the cream, which must be thick, and quite sweet ; add to it the lemon rind, sugar, and cinnamon, allow the cream to "boil, then take the pan from the fire. Beat now well in a bowl the yolks of eggs, and pour over them the hot milk and gelatine. Pour all now into the sauce-pan with the cream, return it to the fire, and stir well thereon for three minutes, taking great care not to allow it to boil. Remove the pan from the fire, lift out the cinnamon stick, and stir all until quite cold, but not set, then pour the mixture into a mould, which must first be dipped into cold water.
NOTE.— Unless the cream is very thick, a little more gelatine must be used in summer.
Snow Jelly. — One ounce of gelatine, one quarter pound of sugar, one half gill of brandy, the juice of two lemons, yolks of two eggs, whites of four eggs, the sixth part of a grated nutmeg, one half tea-spoonful of ground cinnamon, one quart of cold water.
Soak for one hour in one gill of water the gelatine. Place at the end of this time on the fire, in a bright, clear saucepan, the remainder of the water; when tepid remove the pan from the fire, and add the soaked gelatine, sugar, nutmeg, lemon-juice, cinnamon, and brandy. Whip now in a bowl the yolks and whites of two eggs, pour over them one tablespoonful of cold water, and pour this also into the sauce-pan; if the shells of eggs are quite clean throw them in. Return the sauce-pan to the fire, and with an egg- whisk stir the contents rapidly until boiling ; the instant it boils remove the whisk, and allow the mixture to boil rapidly for two minutes.
Pour through a flannel bag a little tepid water. Have in readiness two dry basins, pour the jelly from the pan through the bag into one of them, draw the basin quickly from under the bag, and place under the remaining one. Pour the jelly which ran through first again into the bag, and continue doing so until the jelly runs through perfectly clear.
Records on this page
Rice CreamItalian CreamSnow Jelly