Fruit Jelly

Ingredients

• Dissolve half a box of gelatine
• in a cupful of cold water
• pour it into a pint of boiling water
• the juice of two or three lemons
• the same quantity of orange-juice
• and a cupful of sugar

Method

1. 1

   Strain through a flannel bag and put the bowl with the jelly on ice.

2. 2

   Stir slowly until almost cold, then beat until stiff.

3. 3

   Pour a little jelly in a cold mould, layer with sliced peaches, then more jelly until full.

4. 4

   Chill for an hour or more.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 239. The excerpt below is the record exactly as published.

Fruit Jelly JELLIES Pineapple Jelly run it through a hair sieve, put back to boil, and add the sugar. Let it bubble once, and remove from the fire. The gelatine makes it firm, which it is difficult to do unless that or isinglass is used. Grapes and cherries do not jelly easily without gelatine. Fruit Jelly. — Dissolve half a box of gelatine in a cupful of cold water half an hour, pour it into a pint of boiling water, then add the juice of two or three lemons, and the same quantity of orange- juice, and a cupful of sugar

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