Egg Jelly

Ingredients

• Three Eggs
• Three Lemons
• Three quarters of a pound of Castor Sugar
• Three quarters of a pint of boiling Water
• One pint of New Milk
• Twenty sheets of Leaf Gelatine

Method

1. 1

   Cut up the gelatine, place in a large bowl, pour the boiling water over, add the sugar and stir until both dissolve.

2. 2

   Add the grated rind of half a lemon and beat the eggs well.

3. 3

   Pour the milk into the eggs, stir and add the dissolved gelatine and sugar; stir well.

4. 4

   Strain the lemon juice and pour gradually into the jelly, stirring all the time.

5. 5

   Pour into a mould and serve when set.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 53. The excerpt below is the record exactly as published.

EGG JELLY Ingredients : Three Eggs Three Lemons Three quarters of a pound of Castor Sugar Three quarters of a pint of boiling Water One pint of New Milk Twenty sheets of Leaf Gelatine

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