Italian Jelly

Ingredients

• Soak 1oz. of gelatine
• in 1 teacupful of cold water
• pour over it 1 breakfast-cupful of boiling water
• add 1 breakfast-cupful of loaf sugar
• the juice of one lemon
• 1 pint of strained orange-juice

Method

1. 1

   Strain through a Jelly-bag into a jug.

2. 2

   Pack a fancy-shaped Jelly-mould in ice.

3. 3

   Pour a layer of Jelly into the mould, set it, then arrange candied fruits or orange quarters, securing them with more Jelly.

4. 4

   Continue layering until full.

5. 5

   Once set, dip the mould in tepid water, wipe, and turn out onto a glass dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 154. The excerpt below is the record exactly as published.

Italian Jelly. — (1) Half fill a mould with clear calf’s-foot Jelly ; cut some slices of Gruyere cheese into small rounds with a tin cutter, lay them in circles round the Jelly, over- lapping one another in the mould, cover with more Jelly, and leave them till set. Fill up the mould with the rounds of cheese aud Jelly, proceeding as before, and allowing each layer of the Jelly to set before another is added. Pack the mould in pounded ice, and leave it for two hours. Then dip the mould in tepid water, wipe it, and turn the Jelly out on to a fancy dish. (2) Soak loz. of gelatine in 1 teacupful of cold water, putting with it the thinly-peeled rind of a lemon. When the gelatine is soft, pour over it 1 breakfast-cupful of boiling water, and add 1 breakfast-cupful of loaf sugar, the juice of one lemon, and 1 pint of strained orange-juice

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