The egg-shells and sediment in the bag will serve as a
filter ; each time the jelly runs through it will become clearer.
When the jelly is clear, place it on one side, until it begins
to firm, then whip to a stiff froth the remaining whites of
eggs, stir them very lightly into the jelly, taking great care
not to mix them too much. The whites of egg ought to be
in little white spots through the jelly. Place the mixture
instantly into a wet mould, and allow it to firm. Turn the
jelly out on a glass or silver dish, and serve with a boiled
custard poured round.
NOTE. — In summer a little more gelatine must be added.
ICES, CREAMS, AND JELLIES.
JELLIES.
Lemon Jelly. — One and one-half ounce of gelatine, one
pint of cold water, rind of two lemons, juice of three lemons,
one inch of stick cinnamon, three ounces of lump sugar, one
and one-half gill of sherry, whites of two eggs✪ Lemon Jelly.
Cover the gelatine with cold water, and allow it to soak
for teii minutes, after which pour all into a copper or por-
celain-lined sauce-pan, adding the rind and juice of the
lemons,.
Tlirow into this the wine, stick of cinnamon, and sugar,
and stir all over the fire until the gelatine melts. Put the
whites of eggs into a bowl, whisk them slightly with an egg-
whisk, pour them into the sauce-pan, and continue using the
egg-whisk in this until the liquid boils.
Draw the sauce-pan to the side of the fire, cover it, and
allow its contents to simmer slowly for ten minutes. Dip a
flannel bag into tepid water, and pour the contents of the
sauce-pan through it ; then pouring the jelly into a mould,
stand this upon ice, and when it has congealed and become
firm, serve it turned out upon a crystal jelly-dish.
Orange Jelly. — Eight sweet oranges, two lemons, one
CALF'S-FOOT JELLY. 191
quarter pound of sugar, one gill of cold water, one ounce of
gelatine✪ Orange Jelly.
Cover the gelatine with Ulilf of the cold water, and let it
soak for ten minutes.
Put this into a sauce-pan, add ^^ it the sugar with the
remainder of the cold water, and snR.ll over the fire until
the gelatine and sugar melt.
Take the sauce-pan from the fire, and having pressed out
the juice of the oranges and lemons and strained it, add this
to the contents of the sauce-pan, after which pour the mix-
ture into a mould, and stand the mould upon ice ; when it
becomes jelly, turn it out upon a crystal or other jelly-plate,
and serve.
Calf's-foot Jelly. — Two calf's feet, juice of two lemons,
rinds of three lemons, one quarter pound of. cut loaf sugar,
ten cloves, one inch of cinnamon stick, whites of three eggs,
one half gill of sherry wine, three pints of cold water.
Cut the feet into three pieces — across the first joint, and
through the hoof. Place them uj a large sauce-pan, cover
them with cold water, and putting the sauce-pan over the
fire, bring all quickly to the boiling-point.
When the water boils, take the feet from the sauce-pan,
and throwing them into a basin of cold water, wash them
thoroughly.
Put the feet when washed into a copper or porcelain-lined
sauce-pan, pour over them the three pints of cold water, put
the sauce-pan over the fire, and when the water boils draw
it to one side, and let its contents simmer very slowly for
five hours.
Page 126 · 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
The egg-shells and sediment in the bag will serve as a filter ; each time the jelly runs through it will become clearer. When the jelly is clear, place it on one side, until it begins to firm, then whip to a stiff froth the remaining whites of eggs, stir them very lightly into the jelly, taking great care not to mix them too much. The whites of egg ought to be in little white spots through the jelly. Place the mixture instantly into a wet mould, and allow it to firm. Turn the jelly out on a glass or silver dish, and serve with a boiled custard poured round.
NOTE. — In summer a little more gelatine must be added.
JELLIES.
Lemon Jelly. — One and one-half ounce of gelatine, one pint of cold water, rind of two lemons, juice of three lemons, one inch of stick cinnamon, three ounces of lump sugar, one and one-half gill of sherry, whites of two eggs.
Cover the gelatine with cold water, and allow it to soak for ten minutes, after which pour all into a copper or porcelain-lined sauce-pan, adding the rind and juice of the lemons,
Tlirow into this the wine, stick of cinnamon, and sugar, and stir all over the fire until the gelatine melts. Put the whites of eggs into a bowl, whisk them slightly with an eggwhisk, pour them into the sauce-pan, and continue using the egg-whisk in this until the liquid boils.
Draw the sauce-pan to the side of the fire, cover it, and allow its contents to simmer slowly for ten minutes. Dip a flannel bag into tepid water, and pour the contents of the sauce-pan through it ; then pouring the jelly into a mould, stand this upon ice, and when it has congealed and become firm, serve it turned out upon a crystal jelly-dish.
Orange Jelly. — Eight sweet oranges, two lemons, one
CALF'S-FOOT JELLY. 191
quarter pound of sugar, one gill of cold water, one ounce of gelatine.
Cover the gelatine with half of the cold water, and let it soak for ten minutes.
Put this into a sauce-pan, add to it the sugar with the remainder of the cold water, and stir over the fire until the gelatine and sugar melt.
Take the sauce-pan from the fire, and having pressed out the juice of the oranges and lemons and strained it, add this to the contents of the sauce-pan, after which pour the mixture into a mould, and stand the mould upon ice ; when it becomes jelly, turn it out upon a crystal or other jelly-plate, and serve.
Calf's-foot Jelly. — Two calf's feet, juice of two lemons, rinds of three lemons, one quarter pound of. cut loaf sugar, ten cloves, one inch of cinnamon stick, whites of three eggs, one half gill of sherry wine, three pints of cold water.
Cut the feet into three pieces — across the first joint, and through the hoof. Place them uj a large sauce-pan, cover them with cold water, and putting the sauce-pan over the fire, bring all quickly to the boiling-point.
When the water boils, take the feet from the sauce-pan, and throwing them into a basin of cold water, wash them thoroughly.
Put the feet when washed into a copper or porcelain-lined sauce-pan, pour over them the three pints of cold water, put the sauce-pan over the fire, and when the water boils draw it to one side, and let its contents simmer very slowly for five hours.
Records on this page
Lemon JellyOrange JellyCalf's-foot Jelly