Dantzig Sweet Jelly

Ingredients

• Clarify sixteen or eighteen leaves of French gelatine
• nearly ^ pint of Dantzig brandy
• the syrup required to sweeten

Method

1. 1

   Mix clarified gelatine with Dantzig brandy and sweeten with syrup.

2. 2

   When half set, stir without letting it thicken, then add pistachios.

3. 3

   Pack a cylinder mould in ice, pour in the Jelly, and let it stand for one hour.

4. 4

   Dip the mould in tepid water, wipe it, and turn out onto a glass dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 154. The excerpt below is the record exactly as published.

Dantzig- Sweet Jelly. — Clarify sixteen or eighteen leaves of French gelatine ; when it is cold, mix with it nearly ^ pint of Dantzig brandy (paillette d’or), and add the syrup required to sweeten

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