Excellent Sherry Jelly

Ingredients

• IJ ozs. of Nelson’s gelatine
• | pint of cold water
• | pint of boiling water
• J pint of lemon juice
• 3 or 4 lemons
• 3 whites of eggs
• 6 ozs. of loaf sugar

Method

1. 1

   Steep one and a half ounces of gelatine in a quarter of a pint of cold water; when soft, add half a pint of boiling water, which will dissolve it.

2. 2

   Put it into a pan with a quarter of a pint of lemon juice (three or four lemons) and the rind of one and a half, the whites of three eggs well beaten to a strong froth and the shells crushed, five ounces of loaf sugar.

3. 3

   Stir gently until it boils, but not after.

4. 4

   Let it boil gently for five minutes — no longer.

5. 5

   When the mixture is taken off, put in a wineglassful of cold water.

6. 6

   Let it stand a few minutes near the fire, covered up.

7. 7

   Pour it onto half a bottle of sherry and half a teacupful of brandy in a basin, then strain the whole through a flannel bag, previously rinsed in boiling water once or twice.

8. 8

   Pour into a mould that has been plunged into cold water and allow to stand until set.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 43. The excerpt below is the record exactly as published.

Excellent Sherry Jelly. For Ten Persons. — IJ ozs. of Nelson’s gelatine ; | pint of cold water ; ^ pint of boiling water ; J pint of lemon juice ;l 3 or 4 lemons ; 3 whites of eggs ; 6 ozs. of loaf sugar

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