Egg and Wine Jelly

Ingredients

• Gelatine ½ oz.
• Sherry ½ pint
• Water ½ pint
• Lemon 1
• Yolks of eggs (well beaten) 4
• Lump sugar to taste

Method

1. 1

   Dissolve the gelatine in the water, add to it the juice and thinly peeled rind of the lemon, and sweeten to taste.

2. 2

   When the sugar has melted, add the wine.

3. 3

   Pour this on the eggs, stirring all the time.

4. 4

   Return to the pan and simmer till the eggs are cooked but not curdled, stir all the time.

5. 5

   Strain, and when it has cooked, pour it into a mould.

6. 6

   Stir often while it is cooling.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 55. The excerpt below is the record exactly as published.

Lemon juice Water Rinds of 5 lemons Loaf sugar Gelatine Whites and shells of 2 eggs. 2I gills, (peeled thinly), about J lb. Beat the whites of eggs slightly. Put all the in- gredients into a very clean saucepan, and whisk or stir over the fire until just upon boiling point. Then remove the whisk and let the jelly boil up well for about five or ten minutes ; then remove it from the fire. Allow the jelly to settle, and pour it through a hot bag or cloth once or twice until it runs through clear. When the jelly is cool mould it. This jelly can be ornamented with dried fruits, pistachios, cocoanut, gold or silver leaf. Egg and Wine Jelly. Gelatine f oz. Sherry f pint. Water f pint. Lemon i. Yolks of eggs (well beaten) 4. Lump sugar to taste. Dissolve the gelatine in the water, add to it the juice and thinly peeled rind of the lemon, and sweeten to taste. When the sugar has melted, add the wine. Pour this on the eggs, stirring all the time. Return to the pan and simmer till the eggs are cooked but not curdled, stir all the time. Strain, and when it has cooked, pour it into a mould. Stir often while it is cooling. Citron Cream, Lemons Eggs Gelatine ... Water Loaf suo'ar 4- f oz. i pin lib. 129 Rub the rind of the lemons on the sugar till the whole of the outside is removed. Squeeze the lemon juice (strained) on to the sugar. Put the water, gelatine, lemon juice and sugar into a large pan. Stir till the gelatine is melted, add the beaten yolks of the eggs. Stir over the fire till the mixture has thickened, but on no account let it boil. Add the whites of the eggs beaten to a stiff froth, stir over the fire a few minutes till thoroughly mixed, put into a mould immediately, and pile it high, as it will sink. Venetian Cream. Lemon jelly (uncoloured) ^ pint. ,, (coloured red) ^ ,, Cream Rich custard , Glace cherries ... Penny sponge cake Gelatine f oz.

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