Every-Day Jelly

Ingredients

• one ounce and a half of Nelson’s gelatine
• a packet of Nelson’s citric acid for jelly
• a pennyworth of saffron
• half a pint of cold water
• one pint and a quarter of boiling water
• three tablespoonfuls of sugar
• a wineglassful and a half of sherry

Method

1. 1

   Soak the gelatine in cold water for three hours.

2. 2

   Place it in a basin with sugar to taste.

3. 3

   Pour on boiling water and stir until dissolved.

4. 4

   Soak saffron in a little water and add to the mixture for color.

5. 5

   Add sherry to make up a quart of liquid.

6. 6

   Stir in citric acid until the jelly tastes agreeable.

7. 7

   Mould when almost cold.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 75. The excerpt below is the record exactly as published.

one ounce and a half of Nelson’s gelatine, apacket of Nelson’s citric acid for jelly, and a pennyworth of saffron. Soak the gelatine in half a pint of cold water for three hours. Place it in a basin with as much lump sugar as will sweeten it pleasantly. It is not possible to say how much sugar should be used, because people’s ideas differ so much about sweetness. Usually we allow a heaped tablespoonful of sugar for each lemon used ; therfore, the cook may try three tablespoonfuls of sugar, and thentaste it to ascertain if it is sweet enough. Pour on on pint and a quarter of boiling water, and stir till dissolved Soak the saffron beforehand in very little water, and add as much as will colour the jelly deeply. Add a wineglassful and a half of sherry

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