Kirschenwasser Jelly
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 194. The excerpt below is the record exactly as published.
Kirschenwasser Jelly. — (1) Make f pint of clear sweetened jelly, then turn it into a basin and stir till somewhat cooled ; flavour the jelly with 2 wineglassfuls of Kirschenwasser, pour it into a jelly-mould, pack it in ice and salt, and leave it till set. When the jelly is quite firm it may be served, but the mould should be dipped in tepid water and wiped before turning the jelly out. Kirschenwasser, Kirschwasser, or Kirsch — cont. (2) Put lqt. of cold water into a saucepan with fib. of sugar ; add 2oz. of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well and place the saucepan on the hot stove. Beat up in a basin the whites of two eggs, add them to the other ingredients, grate in 1 saltspoonful of nutmeg, adding six cloves, and one bay-leaf
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