Jelly

Ingredients

• To Jib. of gelatine
• nearly 3pts. of water
• Jpt. of mixed wine (sherry and home-made)
• nearly lib. of moist sugar
• a little brandy
• the whites of 5 eggs
• the rind of 5 lemons
• the juice of 4.

Method

1. 1

   Boil it about quarter of an hour, pour into it a teacupful of cold water, just as you take it off the fire; let it stand near the fire to keep hot some time.

2. 2

   The gelatine should be soaked in a little cold water about quarter of an hour; strain into moulds.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.

Jelly. ilb. Apples, i Lemon. 30ZS. lump Sugar. ^oz. Gelatine, i teaspoonful Cochineal. Peel the apples, cut them in small pieces, put them in a stewpan with the sugar and fpt. of water. Then grate the lemon rind and squeeze the juice, into it, and let it boil until the apples are quite tender. Dissolve the gelatine in cold water by the side of the fire; when the apples are done to a pulp, pass them through a sieve, and stir in the gelatine. Rinse a mould with cold water and pour in the apple in a layer, half being coloured with cochineal; set it aside to cool. Mr. Napper. Claret Jelly (1). ipt. Claret. ^ tumbler Brandy, ioz. Gelatine. \ tumbler hot Water. 30ZS. lump Sugar. Melt the gelatine with water, add the sugar, then the brandy, lastly the claret; strain when cool into a border mould. Serve it with whipped cream and ioz. chopped sweet almonds in the centre. 166 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Claret Jelly (2). i bottle of Claret. The juice and rind of i Lemon, i teacupful of Raspberry juice, i glassful of Brandy, ijlb. loaf Sugar. Boil this for a few minutes with foz. of isinglass in cold weather, or ioz. in hot weather. To be made the day before it is to be used, and to be served with whipped vanilla cream. Mrs. Flux. Coffee Jelly with Cream. Dissolve a quarter of a packet of gelatine in cold water. Add this to two cups of strong coffee, with tablespoonfuls of sugar. Put into a mould and set in a cool place. Whip some cream and put round. Miss Bailey. Invalid Port Wine Jelly. One ounce of gelatine dissolved in i^pt. of water; then add ipt. of port wine and a little loaf sugar to taste. Mrs. Rooke. Invalid Porter Jelly. Boil x cowheel in 3qts. water slowly, till reduced to 2-|pts., take off scum very carefully and strain it. The next day, after removing all fat, add whites, yolks and shells of 2 eggs, fib. white sugar, juice of 2 lemons and rind of i|, and ipt. of porter. Boil 20 minutes and strain through jelly bag till clear. Miss Perkin. 167 IN AID OF THE FUND FOR THE REMOVAL OF Jelly. To Jib. of gelatine put nearly 3pts. of water, Jpt. of mixed wine (sherry and home-made), nearly lib. of moist sugar, a little brandy, the whites of 5 eggs, well beaten, and the shells, crushed, the rind of 5 lemons and the juice of 4.

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