Champagne Jelly

Ingredients

• 2oz. of gelatine
• lqt. of cold water
• the juice of two lemons
• three oranges
• the whites of two new-laid eggs
• 12oz. of sugar
• a pint of Champagne

Method

1. 1

   Dissolve 2oz. of gelatine in 1 quart of cold water, pour it into a saucepan, and add the juice of two lemons and three oranges, the whites of two new-laid eggs, and all the shells, and 12oz. of sugar; mix well, pour in another pint of water, set the saucepan on the fire, and stir constantly until the liquor boils.

2. 2

   Remove it to the side of the fire, and let it keep hot without boiling for fifteen minutes longer.

3. 3

   Run it through a jelly-bag, adding a pint of Champagne, pour it into moulds, and let it set.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 223. The excerpt below is the record exactly as published.

Champagne Jelly. — (1) Dissolve 2oz. of gelatine in lqt. of cold water, pour it into a saucepan, and add the juice of two lemons and three oranges, the whites of two new-laid eggs, and all the shells, and 12oz. of sugar; mix well, pour in another pint of water, set the saucepan on the fire, and stir constantly until the liquor boils. Remove it to the side of the fire, and let it keep hot without boiling for fifteen minutes longer. Run it through a jelly-bag, adding a pint of Champagne

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