Gelatine Jelly

Ingredients

• A little over 1 oz. isinglass
• 1 gill cold water
• v pint boiling water
• 3 ozs. sugar
• 1 lemon
• 1 white and the shell of 1 egg
• 1 gill brandy

Method

1. 1

   Soak the isinglass in the cold water for an hour.

2. 2

   Put it into the boiling water.

3. 3

   Add the sugar, the finely-pared rind of the lemon, the white and crushed shell of an egg.

4. 4

   Boil one minute.

5. 5

   Pour in a table-spoon cold water.

6. 6

   Set aside ten minutes.

7. 7

   Strain through a jelly bag.

8. 8

   Add one gill brandy or sherry when cool.

9. 9

   Pour into a wetted mould.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 19. The excerpt below is the record exactly as published.

Gelatine Jelly Claret Jelly. Cranberry Jelly Gel^e Fouettee Lemon Froth Maraschino Jelly Orange Baskets Orange Jelly Prune Jelly . Bhubarb Jelly General Instructions It lias been found difficult in the receipts which follow, owing to the variation of the quantity of juice in lemons, etc., to give the exact quantity of gelatine required. /I safe rule in making jellies is to use 2 ozs. of gelatine to every one and three-quarter quarts of liquid. In summer 2 ozs. of gelatine will be needed to each quart and a half. (This must include all liquid flavourings and be very carefully measured.) The best gelatine is now so pure, that it is practically unnecessary to go to the trouble of making jelly from calfs feet, a receipt for which has, however, been given. More elaborate jellies are made by the addition of fruit. To do this, pour jelly into a mould to the depth of half an inch. When set, arrange on it a layer of perfectly fresh ripe fruit— strawberries, cherries, grapes, pine-apple, peaches, oranges, etc. — adding another layer of jelly, and when that is set, more fruit, and so on, until the mould is full. During the process the mould should be kept on ice, so that the jelly will set quickly. Before putting jelly into a mould, dip it in very cold water, and invert for a moment. Pour in the jelly while still wet. 89 The Pudding Book Use a silver or wooden spoon for stirring, and do not stir jelly while it is cooling. To colour jelly pink, add a few drops of cochineal. To loosen the jelly when ready to serve, dip the mould quickly into hot water. Dry the mould before turning out. o 90 Calf’s Foot Jelly 4 calf’s feet 4 quarts water 1 pint wine or water 1 lb. crushed lump sugar 4 whites of eggs 2 lemons stick cinnamon 1 tea-spoon grated nutmeg Clean the calf’s feet thoroughly. Boil them in the water until it is reduced to half the original quantity. This will take about eight hours. Skim occasionally. Pour into a large basin. Set aside for twelve hours. Remove the fat very carefully. Put back into a large pan, being careful to keep back the dregs. Add the sugar whisked up with the whites, the juice of the lemons, the grated rind of one, and the spice. Let it boil for ten minutes. Skim. Add the wine and boil up again for two minutes. Strain through a jelly bag two or three times, and keep in a cold place. Gelatine Jelly A little over ^ oz. isinglass 1 gill cold water v pint boiling water 3 ozs. sugar 1 lemon 1 white and the shell of l egg 1 gill brandy

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