Jelly of Liquors and Essences

Ingredients

• 1 y2 quarts of water
• IV2 ounce of white gelatine
• 12 ounces of sugar
• a pinch of salt
• juice of a lemon

Method

1. 1

   Melt the gelatine in a quart of water, then add lemon juice.

2. 2

   When the sugar is melted in the remaining water, beat the egg whites and mix into the jelly.

3. 3

   Let boil while stirring continually.

4. 4

   Put on the side of the fire for half an hour, then strain.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 58. The excerpt below is the record exactly as published.

JELLIES OF LIQUORS AND ESSENCES (POUR TOUTES GELEES DE LIQUEURS ET ESSENCES) Water 1 y2 quarts, IV2 ounce of white gelatine, 12 ounces of sugar, a pinch of salt, juice of a lemon. Melt the gelatine in a quart of water, add juice of lemon. When the sugar is melted in the V2 quart of water, beat the white of two eggs and mix in the jelly. Let boil while stirring continually. Put on the side of the fire V2 hour, strain. Never put any essences, liquors, skin of oranges or lemon in jellies before they are clarified. SEASONING AND CONDIM ENTATION (ASSAISONNEM ENT ET CONDIM ENTATION Seasoning is the principal thing in good cooking; and the most delicate dishes can be spoiled without it. The result of good seasoning is entirely in the com¬ bination of the condiments and strong spices, they should differ according to the style of the aliment. MARINADE AND BRINE. (MARINADES ET SAUMURES) Brine is a liquid condiment which is used to soak meats in, to give it a taste of venaison or to preserve them. RAW MARINADE. (MARINADE CRUE Raw Marinade. This marinade is composed of wine only and is used for braised meats, such as beef a la mode. White and red wines, strong Spanish or Italian wines, Madeira. The meat should be soaked 24 hours in a condiment composed of garlic, onions, taragon, grains of pepper, bay leaf, thyme and basilic. Use the marinade in the cooking. — 120 — MARINADES PRESERVED MARINADE. (MARINADE DE CONSERVE) Cook in 3 quarts of wine and 9 quarts of water, carots, celery, shredded and pounded garlic. After cook¬ ing a half hour take out the vegetables and add the con¬ diments named above. 5 quarts of white wine, sliced lemon, 1 pound of salt let boil. Strain and add while it is hot, 1 ounce of boric acid. One can make the quantity one wishes. Use when cold. COOKED MARINADE FOR CAMOUFLAGE GAME (MARINADE CUITE POUR IM ITER LE GIBIER) In this marinade, after the meats have been soaked for 8 days they acquire the aroma and taste of real game. Pork becomes a boar, goat and lamb become venison. Mix all of these following ingredients together and let boil: 3 quarts of vinegar and tarragon, 6 quarts of dry white wine, 1 quart of Madeira, 8 ounces salt, 1 ounce crushed pepper, iy2 aromatic melilot, 1 ounce balsam, y2 ounce sage, 6 ounces green skin of walnuts, 4 cloves of garlic. If you wish to conserve, add a pinch of boric acid to the quart while hot. Keep in a cool place and do not' take any of the articles out with the hands. The marinade must be cold before using. MARINADE FOR BROILED OR FRIED ARTICLES (MARINADE POUR GRILLADE OU FRITURE) Pure olive oil, lemon, seasoning and spice according to article. I PICKLED. (SAUMURES) For pickled articles, white salt is preferable, but a fifth part of coarse salt is necessary. Salpeter is used to give a slight natural coloring to the meat. Sugar is used to give it flavor. Spices employed for pickled — 121 — GAN CEL’S CULINARY ENCYCLOPEDIA saumures are Juniper berries, bay leaves, coriandre, caraway seed, fennel flower, sage, ginger, cloves, mar¬ joram, balin mint, savory herbs, mace, cinnamon, thyme, basalic, myrte, rosemary and grains of pepper. These substances should be employed according to one’s taste. Do not use too much, it might injure the flavor. PICKLED MEDIUM. (SAUMURES DE FORCE MOYENNE) Boil all of these articles together for one quarter of an hour, 20 quarts of water,

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