Egg Jelly

Ingredients

• Put the Gelatine
• 1 pint water
• 4 ozs. sugar
• 4 yolks of eggs
• the strained juice of 1 lemon
• 1 gill water
• 1 wineglassful brandy
• 3 pint whipped cream

Method

1. 1

   Put the Gelatine, water, sugar, and lemon in a stewpan, and stir over the fire until the mixture comes to the simmering point.

2. 2

   Have ready the well-beaten yolks of the eggs in a basin, and add to them the contents of the stewpan.

3. 3

   Stir over the fire for a few seconds, but do not let it boil.

4. 4

   When nearly cold, strain into a mould previously rinsed in cold water.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.

4 yolks of eggs or 2 whole eggs } pint sherry or marsala +; pint strained lemon juice 4 ozs. sugar + pint water llemon rind, thinly cut i ~ O02. COZ’S INSTANT POWDERED GELATINE 1 wirnegiassful brandy + pint cream i gill milk 2 ozs. suger 172 ; 02. COX’S INSTANT POWDERED GELATINE 4 OZ8. sngar A few drops of vaniiiz essence 2 ozs. brown bread crumbs + pint cream 1 pint milk 473 174 Very excellent pudding sauces may be made by taking either - of the blanc-mange mixtures while warm, and adding a little essence of orange, lemon, cloves, etc., according to the nature ofthe dish. Those om cream diet will find the following very delicious :— Beat together a teaspoonful of sugar, two tablespoonfuls of cream, and a gill of milk, in which a quarter of an ounce of COX’S INSTANT POWDERED GELATINE has been dissolved. Heat and flavour with wine, brandy, or any of the above essences. fruit syrup will be enjoyed by some as flavouring. EGG JELLY Put the Gelatine, water, sugar, and lemon in a stewpan, and stir over the fire until the mixture comes to the simmering point. Have ready the well-beaten yolks of the eggs in a Page 68 A little 1 OZ. * COX'S INSTANT i76 POWDERED GELATINE 1 pint water Well-beaten yolks of 4 eggs 8 ozs. sugar 176 177 178 2° 178 The grated rind and strained juice of] lemon 1 oz. COX'S INSTANT POWDERED GELATINE 1 oz. ground rice 1 oz. sago 1 oz pearl barley 2 quarts cold water Cox’ 8 INSTANT POWDERED GELATINE eggs Th strained juice of 1 lemon 1 gill water 4 ozs. sugar 1 winegiassful brandy 3 pint whipped cream

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