Jelly

Ingredients

• One package of gelatine
• 2 quarts of boiling water
• 1 1/2 pints of granulated sugar
• 1/2 pint of sherry wine
• 1 tablespoon of brandy or whisky
• juice of 2 lemons

Method

1. 1

   Add wine after it boils, cook until clear and strain through a flannel bag.

2. 2

   Have mold filled with cold water, pour out and fill with the jelly; set on ice to congeal.

3. 3

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 164. The excerpt below is the record exactly as published.

jelly into pitcher, then pour in mold ^^2 inch deep ; when it hardens add a layer of fruit, then -cover with more jelly; when it stiffens another layer of fruit, alternating until all jelly has been added. The jelly in pitcher must be kept in a liquid state, but not hot. Otherwise jelly would be rough. Pack mold in ice and salt and leave to congeal. Serve with whipped cream lightly sweetened. 272 KENTUCKY BECEIFT BOOK. loe OreanL For 1 gallon of cream, use 1 pint of the above jelly, and add it when the cream begins to freeze. Jelly Pudding and Oream. One ounce of gelatine, 1 pint of cold water, % pint whisky, 6 oranges, a few cloves, a little mace, juice of 6 lemons, 1 pound of granulated sugar, the well-beaten whites and shells of 2 eggs, 1 cup raisins chopped, ^ pound of thinly sliced citron, % can Cali- fornia cherries. Pour the cold water over gelatine and let soak % hour ; put all of the ingredients in kettle and let it boil hard for 20 minutes, then pour through flannel bag several times. Put in shal- low dish to congeal. Just before it hardens have ready a large mold, into which you put the fruit, dip the half congealed jelly with a spoon and put in this mold, set on ice to congeal. Serve on a flat dish, surrounded with whipped cream, then add more whipped cream when serving. Fruit Dessert. Take as many oranges as there are covers. Remove sections of oranges, and cut in small pieces. Have equal quantity of Malaga grapes, cut in half and remove the seed. Mix fruit and add pulver- ized sugar; pour over sherry wine, and set aside. Shape orange peel into basket, and fill with the fruit, and serve immediately with a delicate cake. Smothered Figs. Three cups of milk, 1 cup of sugar, a lump of butter, 2 well- beaten eggs, 2 tablespoons of cornstarch. When milk boils put al- ternate layers of custard and figs. Ice the top and serve cold with cream. Orange Jelly. Eight oranges, 2 lemons, % of a box of gelatine, soaked in % pint of cold water, % pound of white sugar, 1 pint of boiling water. Beat in whites and shells of 2 eggs. Rub sugar on peel of 2 orajlges and lemon. Squeeze juice from 6 or 7 oranges and 2 lemons, and strain. Take off carefully, the peel of 2 oranges leaving only the transparent skin surrounding the quarters. Separate all sections without breaking them. Soak gelatine % hour in ^ pint of water and sugar together. Take*off all skimming, then put in sections of oranges. When boiled 1 miaute take out and lay aside. Pour this syrup over the soaked gelatine, addiog the orange and lemon juice, the beaten whites and shells of eggs. P]jt this on stove and allow to boil l^ of a minute without stirring. Take off all skimming and strain through jelly bag. When % of jelly is in mold, put on the ice and let it get hard enough to hold the orange sections which place in a circular row around the edge of mold. Then add enough KENTUCKY RECEIPT BOOK. 273 jelly to cover the sections. Serve with either whipped cream or if you prefer, can pour over the whole a wine glass of sherry and not use the cream. Ebony Cream. One box of gelatine. Pour on it 1 pint of cold water, 1^ pints of hot water, then strain. Add 1^ pounds of granulated sugar, juice of 2 lemons and % teaspoon extract of lemon. Let stand 1 hour, then boil. Take 1 pound of prunes and soak 2 hours. Cook and stone them and add 4 ounces of sugar to the prunes. "When done add them to gelatine, fill mold and set to congeal. Turn out on a flat dish and serve with whipped cream. Tomato Jelly. Take 1 quart can of tomatoes; heat until they come to boiling; then strain through a colander until all seed are out. Pour into this % box of gelatine that has been dissolved in cold water, then let this mixture come to boiling point-; % teaspoon of salt, and cayenne pepper to taste and the juice of 1 lemon. Cool thoroughly; then pour into a melon mold to congeal. Serve with mayonnaise. Orange Jelly. Pour 1 cup of cold water over % box of gelatine; halve 6 oranges, remove the pulp, leaving the skins intact ; drop them in ice water; stir thoroughly % pint of boiling water, 6 tablespoons of granulated sugar, juice of 2 lemons, the orange (pulp and juice), nutmeg, and gelatine. Strain it, wipe the orange skins dry and fill with the mixture. Set on ice to congeal. Macaroon Custard. One-fourth pound of stale macaroons rolled fine, 1 teaspoon of gelatine dissolved in a little water. Separate 3 eggs. Add 4 table- spoon of granulated sugar to the yolks, beat light and pour slowly into 1 pint of milk brought to the boiling point in a double boiler. Add the gelatine, then the macaroons. When a little cool, stir in the beaten whites and 2 tablespoons of sherry wine. Set in the refrig- erator until ready to serve. Baked Custard. One coffee cup granulated sugar, 1 pint of cream, 1 pint milk, yolks of 12 eggs. Beat yolks and sugar together until light. Put cream and milk in' a double boiler, set on stove. Cut into it % vanil- la bean. Let it get scalding hot and pour on the eggs and sugar. Fill 12 custard cups with the mixture, and place in a pan of hot water. When half done set a pan of hot water over custard and cook about 20 minutes. 18 274 KENTUCKY RECEIPT BOOK. Calves Foot Jelly. Prepare and wash 4 calves feet, put in pot with 1 gallon of cold water, and simmer 5 hours, then pour in bowl. When cold re- move the grease, put jelly in porcelain kettle, adding 1 pound loaf sugar, the rind and juice of 2 lemons. Dissolve sugar, add whites of 2 eggs beaten to a froth, with their shells, and 1 wineglass of cold water, boil 7 minutes or until clear ; then add a half tumbler of Ma- deira wine, boil 1 minute then strain through flannel bag into mold. Orange Cups. Cut oranges in half, and with spoon scoop out pulp and juice, place the peels in a pan of ice. Take an equal amount of Malaga grapes and bananas, peel and cut in half. Mix the juice of 3 oranges, and the juice of 1 lemon, sweeten with powdered sugar, and add a pinch of salt. Pill the peel with the fruit, pour over this mixture, and put two spoons of whipped cream on each cuj). Serve very cold. Jelly. One package of gelatine, 2 quarts of boiling water, 1% pints of granulated sugar, ^ pint of sherry wine, 1 tablespoon of brandy or whisky

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