Jelly with a Gelatine Base

Ingredients

• one oz. of strong gelatine
• a quart of water
• one-half lb. of sugar
• one-sixth oz. of coriander
• the zest and juice of half a lemon
• the juice of a whole orange

Method

1. 1

   Dissolve one oz. of strong gelatine in a quart of water.

2. 2

   Add one-half lb. of sugar, one-sixth oz. of coriander, and the zest and juice of half a lemon and of a whole orange; boil, and then let the preparation stand for ten minutes away from the fire.

3. 3

   Whisk one and a half egg-whites in a very clean saucepan, together with a port wine-glassful of white wine, and pour the cleared syrup, little by little, over the egg-whites, whisking briskly the while.

4. 4

   Set the saucepan on the fire, and continue whisking until the boil is reached; then move the utensil to a corner of the stove, and keep the jelly only just simmering for one-quarter of an hour.

5. 5

   At the end of that time the clarification is completed; strain the jelly through a woollen bag, placed over a very clean bowl, and, if the jelly is turbid after the first time of straining, strain it again and again until it becomes quite clear.

6. 6

   Let it almost cool before adding any flavour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 438. The excerpt below is the record exactly as published.

JELLY WITH A GELATINE BASE Dissolve one oz. of strong gelatine in a quart of water. Add one-half lb. of sugar, one-sixth oz. of coriander, and the zest and juice of half a lemon

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