Kiimmel Jelly

Ingredients

• Put 1qt. of cold water
• £lb. of granulated sugar
• 2oz. of gelatine
• the grated rind of a medium-sized lemon
• the whites of two eggs
• 1 saltspoonful of nutmeg
• six cloves
• one bay-leaf
• 1 gill of Kiimmel

Method

1. 1

   Combine water, sugar, gelatine, lemon rind, and juice in a saucepan.

2. 2

   Beat egg whites and add to the mixture with nutmeg, cloves, and bay-leaf.

3. 3

   Boil for six minutes, then add Kiimmel.

4. 4

   Drain through a jelly-bag, set in a mould, and chill until firm.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 201. The excerpt below is the record exactly as published.

Kiimmel Jelly. — Put lqt. of cold water into a saucepan with £lb. of granulated sugar, 2oz. of gelatine broken into small pieces, and the grated rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on a hot stove. Beat up in a basin the whites of two eggs, add them to the other ingredients, grate in 1 saltspoonful of nutmeg, add six cloves and one bay-leaf, and mix well with a whisk for one minute. Have ready a jelly-bag tied on a stand. Stir the preparation, and when coming to the boil set it back to a cooler part of the stove to prevent it overflowing, and stir while boiling for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding 1 gill of Kiimmel

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