Clear Lemon Jelly

Ingredients

• Ij ozs. of gelatine
• J pint of cold water
• ^ pint of boiling water
• 2 lemon rinds
• 1 gill of lemon juice
• ^ lb. of loaf sugar
• 5 eggs (the whites and shells)

Method

1. 1

   Steep the gelatine in water; when soft, add half a pint of boiling water, the rind of two lemons, and a gill of juice, half a pound of loaf sugar, and the whites and shells of five eggs.

2. 2

   Boil well together, and strain through a jelly bag.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 43. The excerpt below is the record exactly as published.

a pint of cold water ; when soft add to it half a pint of boiling water, which will dissolve it. Put it into a pan with a quarter of a pint of lemon jnice (three or four lemons) and the rind of one and a half, the whites of three eggs well beaten to a strong froth and the shells crushed, five ounces of loaf sugar. Stir gently until it boils, but not after. Let it boil gently for five minutes — no longer. When the mixture is taken oflt the five put in a wineglassful of cold water. Let it stand a few minutes near the fire, covered up. Pour it on to half a bottle of sherry and half a teacupful of brandy in a basin, then strain the whole through a flannel bag, ■ previously rinsed in boiling water once or twice. ; Pour into a mould that has been plunged into cold j water and allow to stand until set. i SAVOURIES AND SWEETS. 99 Clear Lemon Jelly. For Eight Persons. — Ij ozs. of gelatine ; J pint of cold '•water; ^ pint of boiling water; 2 lemon rinds ; 1 gill of lemon juice ; ^ lb. of loaf sugar ; 5 eggs (the whites and > shells)

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