Invalid's Jelly

Ingredients

• 1 Knuckle of Veal
• 1 Lemon
• 1 Lb. Loaf Sugar
• 4 Eggs
• 2 Sticks Cinnamon
• 2 Quarts Water

Method

1. 1

   Boil knuckle for from six to eight hours; when cold, skim carefully; beat white of eggs to a froth; break up the shells; pare lemon very thin; squeeze the juice; mix all together and boil in jelly pan for fifteen minutes; add cupful cold water, and again boil for five minutes; simmer for thirty minutes; strain through jelly-bags and pour into moulds.

2. 2

   This is greatly improved if taken with cream.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 19. The excerpt below is the record exactly as published.

INVALID’S JELLY. Ingredients. 1 Knuckle of Veal. I Lemon. | Lb. Loaf Sugar. 4 Eggs. 2 Sticks Cinnamon. 2 Quarts Water. Method. Boil knuckle for from six to eight hours ; when cold, skim care¬ fully ; beat white of eggs to a froth ; break up the shells ; pare lemon very thin ; squeeze the juice ; mix all together and boil in jelly pan for fifteen minutes ; add cupful cold water, and again boil for five minutes ; simmer for thirty minutes ; strain through jelly-bags and pour into moulds. This is greatly improved if taken with cream. A CHRISTMAS PLUM PUDDING. Ingredients. i Lb. Currants, i Lb. Valencias. | Lb. Mixed Peel, i Lb. Flour. \ Nutmeg. J Teaspoonful Salt, 3 Eggs. i Lb. Sultanas, i Lb. Brown Sugar. | Lb. Bread Crumbs. 1 Lb. Suet. 2 Teaspoonfuls Spice. 2 Ozs. Blanched Almonds, i Gill Milk. Method. Thoroughly mix all the ingredients ; put in buttered basin and cover with buttered paper ; boil for three hours ; before using, boil for three hours more. n8 PLUM PUDDING (NO. 2). Ingredients. 2 Lbs. Currants, i Lb. Valencias. 1 1 Lb. Suet. 1 Lb. Fine Bread Crumbs. 2 Ozs. Flour. 2 Large Carrots. 4 Ozs. Apples. | Nutmeg (Grated). 1 Lb. Sultanas. 2 Lbs. Brown Sugar. J Lb. Mixed Peel. 2 Ozs. Sweet Almonds. 2 Lemons, i Potato. 8 Eggs. A Little Mixed Spice. Method. Stone and slightly cut the Valencia raisins ; chop the suet and almonds very fine ; thoroughly beat the eggs and mix with dry ingredients ; if more moisture be needed, add a little milk ; thoroughly stir ; put in well-buttered moulds or basins ; boil for five hours. When required for use, boil for a further two hours. This quantity will make four good-sized puddings which will keep good for months. GERMAN PUDDING. Ingredients. J Lb. Bread Crumbs. J Pint Milk. 2 Ozs. Castor Sugar. I Teaspoonful Butter. 2 Eggs. A Little Jam. A Few Drops Essence of Lemon. Method. Place bread crumbs in basin, and pour the milk (boiling) upon them ; cover with a plate and stand for five minutes ; add butter, and beat with a fork ; add sugar ; beat eggs well and add, with the essence of lemon ; beat all thoroughly ; grease a pudding basin and sprinkle sugar therein ; put in part of mixture ; then one dessert¬ spoonful jam ; add more mixture and repeat jam ; finish with mixture ; cover with buttered paper ; steam for forty-five minutes. 120 COCOANUT Ingredients. | Lb. Bread Crumbs. 3 Ozs. Castor Sugar. 3 Eggs. I Lemon

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