Chartreuse Jelly
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Ensure not to lose the flavour of the chartreuse by adding it at the last moment.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 46. The excerpt below is the record exactly as published.
chartreuse jelly, the chief point to be borne in mind is not to lose the flavour of the chartreuse. Of course, when any spirit is heated, the strength evaporates ; consequently, in making chartreuse jelly, the jelly must be made first, and the chartreuse must not be added till the very last moment — that is, just when the jelly is on the point of setting. By this means the whole of the flavour of the chartreuse will be retained. In making chartreuse jelly, which is of course an expensive luxury, it is always advisable to have some ice, and the mould in which the jelly is to be made should be placed in some of the ice, which must be chopped up, and mixed with a little salt, which will reduce the temperature to about thirty degrees be- low freezing point. When the mould has been cooled to this extent, take it out and hold it over a little steam for about a second, and replace it in the ice. The mould now contains a thin film of ice. Now pour in the chartreuse jelly, which, as it is already on the point of setting, will very soon get firm owing to the intense cold to which it is exposed. When the jelly is well set, take the mould out of tile ice and place it in a room of moderate temperature for about half an hour ; place over it a plate or glass dish, and turn it out. If the pre- cautions we have mentioned have been taken, plunging the mould into hot water will not be necessary. The little film of ice which separated the jelly from the mould will already have melted of its own accord owing to the tempera- ture in which it has been placed. By this means the shape and lines of the mould will be perfectly preserved. CHARTREUSE, YELLOW. — Yellow chartreuse resembles green chartreuse
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Cook this with the app: pantry check, scaling, and the assistant.