Egg Jelly

Ingredients

• One ounce of French Leaf Gelatine
• Six ounces of Loaf Sugar
• Half pint of Lemon Juice
• Two Lemons
• Two Eggs
• Half pint of Water

Method

1. 1

   Soak the gelatine in half a pint of water.

2. 2

   Rub the sugar on the lemons.

3. 3

   Put sugar, water and gelatine on fire to dissolve.

4. 4

   Squeeze lemon-juice and make up half a pint of liquid with water.

5. 5

   Add this to saucepan, and remove from the fire.

6. 6

   Separate the whites from the yolks of the eggs.

7. 7

   Beat the yolks and add to the pan.

8. 8

   Put over fire and just bring up to boiling point to set the egg.

9. 9

   Whip the whites to stiff froth, add them lightly.

10. 10

    Fill a pudding basin with cold water and turn it out.

11. 11

    Pour mixture in and stand till quite cold.

12. 12

    Turn out.

13. 13

    In summer it may be well to use more gelatine.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 23. The excerpt below is the record exactly as published.

Egg Jelly. Ingredients. One ounce of French Leaf Gelatine. Six ounces of Loaf Sugar. Half pint of Lemon Juice and Water. Two Lemons. Two Eggs. Half pint of Water

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