1317. Water-melon a la Seward. — Prepare a water-melon as for No.
1315, pouring into it one pint of Delmonico's cognac, instead of the cham-
pagne, and serving it the same.
1318. Sherry-wine Jelly. — Put one quart of cold water into a sauce-
pan with half a pound of granulated sugar; break in two ounces of gelatine
in small pieces, and grate in the rind of a medium-sized lemon, squeezing
in the juice as well. Mix well, and place the saucepan on the hot stove.
Beat up in a basin two egg whites, and add them to the other ingredients,
then grate in a saltspoonful of nutmeg, adding six cloves, and one bay-
leaf, mixing well with the whip for one minute. Have ready a seamless
jelly-bag (which can be purchased ready made), tie it on a jelly-stand, or
if none handy, two kitchen chairs will answer the purpose. Stir the
376 THE TABLE.
preparation, and when coming to a boil, set it back to a cooler part of the
stove to prevent it overflowing; stir, while boiling, for six minutes. Place
a vessel under the jelly-bag, remove the pan from the fire, and pour the
whole into the bag, immediately adding to it half a pint of good sherry
wine, and a teaspoonful of burned sugar✪ Sherry-wine Jelly(No. 1265). Let it drain into the
vessel, then return it to the bag, placing another vessel underneath, then
let it drain through for fully two hours. Have a quart jelly-mold, pour
the jelly from the vessel into it, and set it aside in a cool place for two
hours, then put it into the ice-box to harden for two hours more. Prepare
a cold dessert-dish, and after dipping the mold lightly and carefully to
near its edge in lukewarm water, take it up immediately, and turn it onto
the dish, wiping neatly the latter all around, then send to the table.
1319. Kirsch Jelly. — This jelly is to be prepared the same as the
sherry-wine jelly (No. 1318), omitting the burned sugar, and replacingthe
sherry w^ine by a gill of Swiss Kirschwasser, then serving it the same.
1320. — Jamaica-rum Jelly. — Proceed exactly the same as for sherry-
wine jelly (No. 1318), only substituting a gill of Jamaica rum for the
sherry, then finish and serve the same.
1321. Brandy Jelly. — To be prepared precisely the same as the sherry-
wine jelly (No. 1318), substituting a gill of good brandy for the sherry, and
served the same as the other jellies.
1322. Champagne Jelly. — To be made the same as the sherry-wine
jelly (No. 1318), suppressing the burned sugar, and using half a pint of
Delmonico's champagne, instead of the sherry. To be served the same.
1323. Kttmmel Jelly. — Prepare and proceed exactly as for sherry-wine
jelly (No. 1318), suppressing the burned sugar, and replacing the sherry
by a gill of Russian kummel, sending it to the table the same as for the
others.
1324. Rhein-wine Jelly. — The same as for sherry-wine jelly (No. 1318),
omitting the burned sugar, and using half a pint of Lieberfraumilch wine,
instead of the sherry, and serving the same.
1325. Marcella-wine Jelly a la Castellar.— To be made exactly the
same as sherry-wine jelly (No. 1318,) using half a pint of Marcella wine in
place of the sherry, and finished the same.
The table
1889Page 320 · 1 recipe record on this page
Presented as published in 1889. 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
1317. Water-melon a la Seward. — Prepare a water-melon as for No. 1315, pouring into it one pint of Delmonico's cognac, instead of the champagne, and serving it the same.
1318. Sherry-wine Jelly. — Put one quart of cold water into a saucepan with half a pound of granulated sugar; break in two ounces of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on the hot stove. Beat up in a basin two egg whites, and add them to the other ingredients, then grate in a saltspoonful of nutmeg, adding six cloves, and one bayleaf, mixing well with the whip for one minute. Have ready a seamless jelly-bag (which can be purchased ready made), tie it on a jelly-stand, or if none handy, two kitchen chairs will answer the purpose. Stir the
preparation, and when coming to a boil, set it back to a cooler part of the stove to prevent it overflowing; stir, while boiling, for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding to it half a pint of good sherry wine, and a teaspoonful of burned sugar(No. 1265). Let it drain into the vessel, then return it to the bag, placing another vessel underneath, then let it drain through for fully two hours. Have a quart jelly-mold, pour the jelly from the vessel into it, and set it aside in a cool place for two hours, then put it into the ice-box to harden for two hours more. Prepare a cold dessert-dish, and after dipping the mold lightly and carefully to near its edge in lukewarm water, take it up immediately, and turn it onto the dish, wiping neatly the latter all around, then send to the table.
1319. Kirsch Jelly. — This jelly is to be prepared the same as the sherry-wine jelly (No. 1318), omitting the burned sugar, and replacing the sherry wine by a gill of Swiss Kirschwasser, then serving it the same.
1320. — Jamaica-rum Jelly. — Proceed exactly the same as for sherrywine jelly (No. 1318), only substituting a gill of Jamaica rum for the sherry, then finish and serve the same.
1321. Brandy Jelly. — To be prepared precisely the same as the sherrywine jelly (No. 1318), substituting a gill of good brandy for the sherry, and served the same as the other jellies.
1322. Champagne Jelly. — To be made the same as the sherry-wine jelly (No. 1318), suppressing the burned sugar, and using half a pint of Delmonico's champagne, instead of the sherry. To be served the same.
1323. Kttmmel Jelly. — Prepare and proceed exactly as for sherry-wine jelly (No. 1318), suppressing the burned sugar, and replacing the sherry by a gill of Russian kummel, sending it to the table the same as for the others.
1324. Rhein-wine Jelly. — The same as for sherry-wine jelly (No. 1318), omitting the burned sugar, and using half a pint of Lieberfraumilch wine, instead of the sherry, and serving the same.
1325. Marcella-wine Jelly a la Castellar.— To be made exactly the same as sherry-wine jelly (No. 1318,) using half a pint of Marcella wine in place of the sherry, and finished the same.
Records on this page
Sherry-wine Jelly