Amber Jelly

Ingredients

• 3 oz. COX’S INSTANT POWDERED GELATINE (short measure)
• 1¢ gills cold water
• 2 eggs
• 4 OZS. sugar
• 1 gill sherry or marsala
• $ gill lemon juice
• I lemon rind

Method

1. 1

   Put the yolks, sherry, and sugar in a saucepan, and whisk over a slow fire till thick and frothy.

2. 2

   Remove from fire, and whisk till cool.

3. 3

   In a small saucepan put the thinly pared lemon rind, the water, and the Gelatine, and stir till almost boiling.

4. 4

   Add the lemon juice.

5. 5

   Strain.

6. 6

   When cool, whisk into the yolk mixture.

7. 7

   Fold in the stiffly whipped whites of eggs.

8. 8

   When beginning to set, pour into small moulds.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 45. The excerpt below is the record exactly as published.

AMBER JELLY 3 oz. COX’S INSTANT POWDERED GELATINE (short measure) 1¢ gills cold water 2 eggs 4 OZS. sugar 1 gill sherry or marsala $ gill lemon juice I lemon rind

Cook this with the app: pantry check, scaling, and the assistant.