Claret Jelly
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 39. The excerpt below is the record exactly as published.
CLARET .JELLY. ^ pint claret. ^ „ water. Rind of 1 lemon. 1 incli cinnamon stick 1 bay leaf. 3 oz. loaf sugar. 1 tablespoonful red currant jelly. 1 white and shell of egg If oz. French leaf gelatine. Carmine. Put all these ingredients into a large rinsed pan ; stir over a clear fire till the gelatine is [ 186 ] dissolved, and whisk briskly until a good froth is formed. Remove the whisk, and allow the jelly to boil up with force ; then draw it to the side of the fire and allow it to settle. Strain through a jelly-cloth till clear ; add a few drops of carmine to improve the colour. Put all these ingredients into a large rinsed pan, and stir over a clear fii'e till the gelatine is dissolved. Whisk briskly until a good froth is formed. Remove the whisk, and allow the jelly to boU up with force ; then draw it to the side of the fire and allow it to settle. Strain through a jelly-cloth till clear. LEMON JELLY, pint cold water. ^ pint lemon juice. Rind of 2 lemons. 6 oz. loaf sugar. 1 inch cinnamon stick. 2 cloves. 2^ oz. French leaf gelatine. 2 whites and shells of eggs. [ 187 ] ORANGE JELLY. ^ pint orange juice. ^ ,, water. Juice of 1 lemon. Rind of 3 oranges. 3 oz. loaf sugar. 1 J oz. French leaf gelatine.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.