Kirschenwasser Jelly with Cherries

Ingredients

• lib. of morello cherries
• 2oz. of gelatine
• the beaten whites of three eggs
• fib. of caster sugar
• 2f pints of water
• the juice of a lemon
• If teacupfuls of Kirschenwasser
• about fifty cherry-stones

Method

1. 1

   Boil the cherries in syrup for five minutes.

2. 2

   In a stewpan, combine gelatine, egg whites, sugar, water, and lemon juice; whisk until boiling.

3. 3

   Once cooled, add Kirschenwasser.

4. 4

   Layer jelly, cherries, and kernels in a mould, cover, and freeze for two hours.

5. 5

   Turn out onto a dish and garnish with crystallised fruits.

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 with Cherries. — Put in some syrup boiled at 30deg. ( see Syrups) lib. of morello cherries, and boil them for five minutes. Put in a stewpan 2oz. of gela- tine, the beaten whites of three eggs, fib. of caster sugar, 2f pints of water, and the juice of a lemon ; whisk it over the fire till it boils, turn it out, and add If teacupfuls of Kirschenwasser

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