Combination Jelly

Ingredients

• one package of gelatine
• one ounce of pink isinglass
• three cupfuls of sugar
• one pint of wine
• one gill of Maraschino
• the juice of three lemons
• three pints and a gill of water
• one ounce of candied angelica

Method

1. 1

   Soak gelatine and isinglass in cold water for two hours.

2. 2

   Dissolve one portion of gelatine in boiling water, add sugar and lemon juice, then strain.

3. 3

   Pour a layer into a mold, let it harden, decorate with angelica, and pour in remaining jelly.

4. 4

   Prepare the second jelly with the remaining gelatine and wine, and fill the mold.

5. 5

   Let it harden for several hours.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 372. The excerpt below is the record exactly as published.

Combination Jelly. For this dish there must be prepared three kinds of jelly. The materials required are : one package of gela- tine, one ounce of pink isinglass, three cupfuls of sugar, one pint of wine, one gill of Maraschino, the juice of three lemons, three pints and a gill of water, and one ounce of candied angelica. Divide the gelatiae into two parts, and put each part into a bowl with a gill of cold water. Soak for two hours. Soak the pink isinglass with a gill of water in a third bowl. At the end of two hours pour a pint of boiling water on one of the portions of soaked gelatine. Stir until the gelatine is dissolved, and add one cupful of the sugar and the juice of one lemon. Place the bowl in a pan of boiling water for ten minutes, and stir the contents frequently. Now add the Maraschino, and strain through a napkin. Place a two-quart mould in a large pan, and surround it with broken ice. Pour a layer of the jelly, about half an inch deep, into the mould, and let it harden. Cut the angelica in thin slices and decorate the layer of jelly with it. Wet the fruit with four table-spoonfuls of the liquid jelly. When this has hardened pour in the remainder of the jelly. Place in a cool room to harden. Now pour three gills of boiling water on the remain- ing half of the gelatine. Add one cupful of the sugar, the juice of one lemon, and half a pint of wine. Place the bowl in a pan of boiling water for ten minutes. Stir DESSERT. 709 frequently, and then strain through a napkin. Let this cool, but not congeal. When the Maraschino jelly is firm, add this wine jelly, and let the mould stand until it hardens. Mean- while pour three gills of boiling water on the pink isinglass. Add the remainder of the other materials and treat the same as the other jellies. When this preparation is cold, but not congealed, fill up the mould with it. Let this stand for several hours. Serve with a border of whipped cream. The jelly must be served on a large dish, and the whipped cream should be heaped about the jelly without touching it. * Coffee Jelly. For a three-pint mould of jelly use half a cupful of coffee, ground fine, three pints of water, one pint of sugar, and one package of gelatine

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