Italian Jelly, or Fruit Moulded in Jelly

Ingredients

• 3/4 box gelatine
• 1/4 cup cold water
• Rind and juice of 1 lemon
• 1 scant cup boiling water
• 1 cup sugar
• 1 pint orange juice
• 1 cup fruit

Method

1. 1

   Soak the gelatine in cold water till soft.

2. 2

   Shave the rind of the lemon and soak with the gelatine.

3. 3

   Pour on boiling water; add sugar, lemon juice, and orange juice.

4. 4

   Strain into a pitcher.

5. 5

   Wet a mould in cold water, pack it in a pan of ice, and layer jelly and fruit until full.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 206. The excerpt below is the record exactly as published.

14, cup cold water. 1 pint boihng water. Juice of 1 lemon. 1 cup sugar. 1 cup sherry or S. M. wine. Soak the gelatine in cold water fifteen minutes, or until soft. Add the boiling water, lemon juice, sugar, and wine. Stir well, and strain through a fine napkin into a shallow dish. Keep in ice water till hard. When ready to serve, cut in cubes or diamonds, or break it up lightly 350 The Boston Cook Book. with a fork. If 3'ou wish to mould it, or to use for mould- ing creams, add only two thirds of a pint of boiling water. Orange Jelly. ^ box gelatine. 3^ cup cold water. 1 cup boiling water. Juice of 1 lemon. 1 cup sugar. 1 pint orange juice. Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, and strain. Or use one cup of orange juice and one scant pint of boiling water ^ one lemon, one scant cup of sugar, and two tablespoonfuls of brandy. Lemon Jelly. % box gelatine. 1 scant cup cold water. 1 pint boiling water. 1 cup sugar. % <^up lemon juice (large). 1 square-inch stick cinnamon. Soak the gelatine in the cold water till soft. Shave the lemon rind thin, using none of the white. Steep it with the cinnamon in the pint of boiling water ten minutes, then add the soaked gelatine, sugar, and lemon juice, and when dissolved strain. Italian Jelly, or Fruit Moulded in Jelly. 3^ box gelatine. }4 cup cold water. Rind and juice of 1 lemon. 1 scant cup boiling water. 1 cup sugar. 1 pint orange juice. 1 cup fruit

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