Jelly

Ingredients

• two eggs
• salt to taste
• the vinegars

Method

1. 1

   Whisk the eggs and vinegar over the fire until it boils; then put the stewpan by the side of the fire and let it stand for half an hour to form a crust.

2. 2

   Take a clean soup cloth and fix it on the stand.

3. 3

   Pour the contents into the cloth and let it run through into a basin placed underneath.

4. 4

   Let it pass a second time slowly into the basin.

5. 5

   Scald a mould with boiling water, then rinse it in cold water before pouring the jelly into it.

6. 6

   Garnish the mould with fish or vegetables according to taste, and stand it aside until cold.

7. 7

   When the jelly is required, dip the mould into a basin of hot water for about a second, shake the mould to loosen the jelly, place a dish over the top of the mould, and turn the jelly carefully out; it is then ready for serving.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 167. The excerpt below is the record exactly as published.

two eggs, and the shells, the viiiegars, and salt to taste, whisk ail over the fire until it boils ; then put the stewpan by the side of the fire, and let it stand for half-an-hour, to form a crust. 10. We take a clean soup cloth, and fix it on the stand. 11. We pour the contents into the cloth, and let it all run through into a basin placed underneath. 12. We let it pass a second time slowly, into the basin. 13. We scald a mould with boiling water, then rinse it in cold water before pouring the jelly

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