Invalids’ Jelly

Ingredients

• 1 oz. Gelatinc
• 3 oz. Lump Sugar (or to taste)
• 1 Egg
• 1 pint cold Water
• ½ pint Orange Juice or Lemon Juice (to taste)

Method

1. 1

   Soak gelatin in water for 20 minutes.

2. 2

   Rub sugar on fruit to extract flavor.

3. 3

   Combine sugar, gelatin, and water in a saucepan, stir until dissolved.

4. 4

   Add juice, heat, then mix with beaten egg.

5. 5

   Cool and pour into a wetted mould.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 172. The excerpt below is the record exactly as published.

Invalids’ Jelly. 1 oz. Q-elatinc, 3 oz. Lump Sugar (or to taste), 1 Egg, 1 pint cold Water, \ pint Orange Juice or Lemooi Juice (to taste). Soak the gelatine in the water about 20' minutes. Rub the sugar on the oranges or lemons to extract colour and flavour, taking care not to mb t® the white jDith, or the jelly will be bitter, Put sugar, ^•elatine, and water intO' a very clean saucepan, and stir it over a slow neat until quite dissolved. Then add the juice (strained), let it just get hot, relnove it from the fire, have the egg ready beaten in a basin, pour the jelly over it gradually, stirring well. Let it cool, stirring a few times to mix it thoroughly with the egg. Pour it into wetted hiould. Koumiss Milk Wine. 1 quart Butter-milk, 2 quarts Sweet Milk, 4 teaspoonfuls Sugar. Mix the butter-milk and sweet milk together, add the sugar, and stir till melted. Let it stand near the kitchen fire foo.’ 12 hours, cov- ered with a cloth. Then bottle ; as it is an effervescing drink, the corks must be tied down, and the bottles kept on their sides. When the koumiss is opened, it should be used right off. Irish Moss Pudding: for Invalid. Get from chemist a packet of Irish moss. Soak a small quantity for \ hour in tepid water, pour off, and remove anjr little black pieces of weed. Then put into a double pan with milk, and cook slowly for fully two hours. Strain, mix with cream, sugar, and flavouriflg. Van- illa or Cinnamon, then bring to boil stirring, then pour into a small w«t eup or mould, and turn out when cool and firm. Give a spoonful •r tw* at a time. Will keep for a week in cold Aveather. May be boiled in water alone and flavoured with lemon juice, or taken warm or cold and solid. Good in chest or throat troubles. TRIED FAVOURITES COOKERY BOOK. 187 Lemonade. (Olio of tho best beverages for Invalids, in pneumonia meet suitable.) 1 Lemon, IJ oz. Lump Sugar, i pint Cold Water. Roll lemon to soften it. Take off thin outside rind containing isseutial oil, which gives flavour, but no bitter pith. Put in a small 1 x)wl, and add juice. Pour over water, and add sugar. Stand a few lours, then water may be added to make a quart. Never use boiling >vater — it gives a different taste altogether. If you wish it to be ' jffervesoing, add pinch carbonate of soda. Smooth it down with tea- -ipoonful cold water, and pour lemonade over. Linseed or Flaxseed Jelly, for a Cough. 1 lb. Linseed, 1 large Lemon, \ lb. Raisins, i lb. Sugar. Boil the linseed in 2 quarts of water, then let it simmer for 1 hours ; strain, return to the pet with raisins and pulp of lemon, and -simmer (without boiling) 1 hour; strain again, and add the sugar ITake a teaspoonful (two or three times a day). This is very good. Linseed Tea. Put into a saucepan 1 tablespoonful of whole linseed, pour on it ]! breakfastcupfuls of water, and boil from 26 to 35 minutes. Strain : t and sweeten with honey or sugar, and add the juice of a lemon. Milk Jelly (1). i pint Milk, ,1 oz. Gelatin

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