Kirsch Jelly, Nansen Style

Ingredients

• a three-pint jelly-mould
• a thin layer of clear lemon-jelly
• 1½ pint of lemon-jelly
• a small glass of kirschwasser
• two whites of eggs
• a handful of finely cut glace fruit

Method

1. 1

   Line a three-pint jelly-mould with a thin layer of clear lemon-jelly flavoured with kirsch, decorate the sides and bottom with fancifully cut glace fruit, and keep on the ice.

2. 2

   Add a small glass of kirschwasser to 1½ pint of lemon-jelly, whisk two whites of eggs to a stiff froth and stir into the jelly; whisk this over the ice until it commences to get stiff, then add a handful of finely cut glace fruit and fill the prepared mould with this mixture.

3. 3

   Place the mould on the ice to set.

4. 4

   To serve, immerse the mould in warm water for a moment, wipe it, and turn out quickly onto a cold dish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 466. The excerpt below is the record exactly as published.

Kirsch Jelly, Nansen Style).- — Line a three-pint jelly-mould with a thin layer of clear lemon- jelly flavoured with kirsch, decorate the sides and bottom with fancifully cut glace fruit, and keep on the ice. Add a small glass I of kirschwasser to 1J pint of lemon-jelly, whisk two whites of eggs to a stiff froth and stir into the jelly ; whisk this over the ice until it commences to get stiff, then add a handful of finely cut glace fruit

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