Fruit Jelly

Ingredients

• one package of Cooper's gelatine
• five lemons
• one pound of sugar
• one pint of cold water
• one quart of boiling water

Method

1. 1

   Soak the gelatine in one pint of cold water or wine; add one quart of boiling water, sugar, and the juice of the lemons if the wine is not used; then strain.

2. 2

   When the jelly is cold, put the jelly first in the dish, then the fruit, and so on in layers until the dish is filled, having the jelly come on top.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 53. The excerpt below is the record exactly as published.

one package of Cooper's gelatine, five lemons, and one pound of sugar. Sherry or Madeira may be used in place of the lemons. Soak the gelatine in one pint of cold water, or wine ; add one quart of boil- ing water, sugar, and the juice of the lemons, if the wine is not used; then strain. When the jelly is cold, put the jelly first in the dish, then the fruit, and so on in layers until the dish is filled, having the jelly come on top. This makes a large quantity, and may be served with whipped cream. Airs. C. B. Reynolds. Lemon Jelly. — Squeeze the juice of six or seven lemons, add one pint of cold water, one box of gela- tine, and one pound of granulated sugar. Let this stand five or six hours, then add one and a half pints of boiling water, and strain ; then pour into moulds. Mrs. J. Ryerson. Coffee Jelly. — One pint of sugar, one pint of strong coffee, one and a half pints of boiling water, half a pint of cold water, and one box of gelatine. Soak the gelatine two hours in the cold water, then pour the boiling water on it and when dissolved, add the sugar and coffee ; strain, turn into moulds, and set away to harden. Serve with sugar and cream, if you choose. Mrs. F. M. JELLIES, CANNED FRUITS, ETC. Apples in Jelly. — Pare and core small apples, place them with two lemons in water enough to cover, let them boil slowly until tender, and remove without breaking. Make a syrup with half a pound of sugar to each pound of apples, cut the lemons in slices and put these with the apples in the syrup, andboil very slowly until the apples are clear. Place them in a deep dish ; then add to the syrup one ounce of dissolved gelatine, boil two minutes, and pour over the apples. Mrs. A. S. Cider Jelly. — Two pounds of sugar, one pint of clear sweet cider, one pint of cold water, one pack- age of gelatine, the juice of two lemons, and grated peel of one, one quart of boiling water

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