Dantzic Jelly

Ingredients

• a package of gelatine
• one pint of sugar
• the juice of two lemons
• half a pint of cold water
• one quart of boiling water
• half a pint of Eau-de-vie de Dantzic
• four table-spoonfuls of brandy

Method

1. 1

   Soak the gelatine in the cold water for two hours.

2. 2

   Put it in a large bowl, and pour the boiling water on it.

3. 3

   Add the sugar and the juice of the lemons.

4. 4

   Place the bowl in a pan of boiling water and on the fire, and let it stand for about ten minutes, stirring frequently.

5. 5

   Mix the gold leaf through the cordial, and then measure the half-pint.

6. 6

   Let this stand while the jelly is being strained.

7. 7

   Add the brandy to the jelly, and strain through a flannel bag or a napkin.

8. 8

   Now add the Eau-de-vie to the strained jelly, being careful to keep back the gold leaf that has settled.

9. 9

   Mix this with one pint of the jelly, and after setting the bowl in ice-water, stir until it shows signs of congealing.

10. 10

    Pour into moulds and set away to harden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 373. The excerpt below is the record exactly as published.

Dantzic Jelly. This is made of a package of gelatine, one pint of sugar, the juice of two lemons, half a pint of cold water, one quart of boiling water, half a pint of Eau-de-vie de Dantzic, and four table-spoonfuls of brandy

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