Jelly

Ingredients

• three quarts of cold water
• the thin rind and strained juice of two lemons
• a pint of Scotch ale, or, if preferred, two glassfuls of sherry
• eight or nine lumps of sugar
• the well-whisked whites and crushed shells of three eggs

Method

1. 1

   Simmer the cold water for 6-7 hours until reduced to 3 pints.

2. 2

   Strain and let it stand until stiff.

3. 3

   Remove the fat, rinse with warm water, and press with blotting paper.

4. 4

   Add lemon juice and rind, ale or sherry, and sugar to the jelly.

5. 5

   Stir over heat until melted, then mix in egg whites and shells.

6. 6

   Once hot, stop stirring and let boil gently for 15 minutes.

7. 7

   Let it settle for 20 minutes, then strain through a jelly-bag.

8. 8

   Pour into a damp mould and let firm.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1267. The excerpt below is the record exactly as published.

three quarts of cold water. Cover closely, and let it simmer gently for six or seven hours until the liquid is reduced to three pints. Strain, and let it stand until stiff. Take the fat from the top, and clear it off entirely by rinsing with a little warm water and pressing with blotting-paper. Take out the jeUy, being care- ful to leave behind the sediment, which will have settled at the bottom. Put the jelly into a stewpan, with the thin rind and strained juice of two lemons, a pint of Scotch ale, or, if pre- ferred, two glassf uls of sherry, and eight or nine lumps of sugar. Stir the jelly over the fire, and as it melts mix ^vith it the well-whisked whites and crushed shells of three eggs

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