Kumquat Jelly

Ingredients

• Kumquats
• 1/2 cup of sugar
• Sherry, 2 tablespoons
• Granulated gelatine, 1 tablespoon
• orange juice

Method

1. 1

   Wipe fruit, cut in very thin slices, remove seeds and cover with cold water.

2. 2

   Let simmer for half an hour, strain and to the resulting liquid add orange juice to make 1.5 cups.

3. 3

   Add the sugar, the sherry and the gelatine which has first been soaked in 0.25 cup of cold water.

4. 4

   Dissolve sugar and gelatine thoroughly in hot liquid, then strain and pour into a wet mold to the depth of half an inch.

5. 5

   When almost set, arrange on it slices of kumquat cooked until soft in syrup.

6. 6

   Add another layer of gelatine and so on till the mold is full.

7. 7

   Chill, unmold and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 58. The excerpt below is the record exactly as published.

KUMQUAT JELLY. Kumquats. Sugar, 1/2 cup. Orange juice. Sherry, 2 tablespoons. Granulated gelatine, 1 tablespoon. Wipe fruit, cut in very thin slices, remove seeds and cover with cold water. Let simmer for half an hour, strain and to the result- ing liquid add orange juice to make 1% cups. Add the sugar, the sherry (sauterne may be used) and the gelatine which has first been soaked in 14 cup of cold water. Dissolve sugar and gelatine thoroughly in hot liquid, then strain and pour into a wet mold to the depth of half an inch. When almost set arrange on it slices of kumquat cooked until soft in syrup. Add another layer of gelatine and so on till the mold is full. Chill, unmold and serve with whipped cream. JELLIED STRAWBERRIES. Strawberry juice and pulp, Lemon juice, 1 tablespoon. 1 cup. Halved strawberries, 1 cup. Gelatine, 2 tablespoons. Boiling water, 1 cup. Cold water, 4 tablespoons. Sugar, % cup. Soak gelatine in cold water for 1/2 hour, dissolve with boiling water. Add sugar and lemon juice, then the strawberry juice and mashed pulp. Set aside to cool and when beginning to set stir in the halved berries. Turn into a mold to chill. Serve with whipped cream. DESSERTS. 129 JELLIED FIGS. Figs, 1 cup. Gelatine, 1 envelope. Cold water, iy2 cups. Water, 1 tablespoon. Sugar, !/2 cup. Nut meats, iy2 cups. Bring figs, cold water and sugar to a boil in a double boiler and cook for 10 minutes. Pour off the syrup. Soften the gelatine in the water and dissolve in the hot syrup. Chop figs fine, mix with meats chopped very fine and add both to syrup. Pour into a mold and chill. Serve with whipped cream. CHOCOLATE PLUM PUDDING Granulated gelatine, 1 en- Salt. velope. Cold water, % cup. Vanilla, V- teaspoon. .Milk, 1 pint. Seeded raisins, 1 cup. Unsweetened chocolate, 2 Nut meats, 14 cup. squares. Sugar, 1 cup. Currants, Vs cup. Soak the gelatine in the cold water for half an hour. Put the milk in a double boiler, add the chocolate melted, the sugar, and a pinch of salt. Scald and remove from fire. Add gelatine and when it begins to set add vanilla, raisins, halved, nut meats, broken in small pieces, and currants. Chill thoroughly, turn out and garnish with whole nut meats. Serve with whipped cream. PINEAPPLE SPONGE <Jranulated gelatine, 1 en- Egg whites, 2. velope. Water. i/2 cup. Heavy cream, \\ cup. Pineapple, 1 can. Soften gelatine in water for i/2 h°ur- Measure liquid from pineapple and add enough water to make 2 cups of liquid. Heat to the boiling point and pour over gelatine. Stir till dissolved, then set away to cool. When slightly stiff add beaten i-iru whites and cream, whipped stiff, and beat all hard with an egL: beater. Add 1 cup of the pineapple diced and drained, place in a mold and chill thoroughly. Serve plain or with whipped cream. Grandmother Nell. 130 DESSERTS. PRINCESS PUDDING. Eggs, 3. Gelatine, % tablespoon. Sugar, 1-3 cup. Boiling water, 3 tablespoons. Lemon, 1. Separate eggs. To the beaten yolks add sugar, 2 tablespoons of lemon juice and the grated rind of half the lemon. Soften the gelatine in a little cold water and dissolve it in the boiling water and add to first mixture. Beat constantly and when it begins to thicken fold in the stiffly beaten whites. Chill in a mold and serve with whipped cream. GRAPE TAPIOCA. Water, 2 cups. Salt, a pinch. Minute tapioca, 2 tablespoons. Grape juice, 2 tablespoons. Sugar, 1 heaping tablespoon. Bring water to a boil and add tapioca and salt. Boil until clear, then add concentrated grape juice and sugar. Mix well and boil 2 minutes more. Serve cold with whipped cream. RASPBERRY TAPIOCA PUDDING. Tapioca, 1 cup. Raspberries, 1 quart. Sugar, 1 cup. Water. Soak tapioca in cold water to cover over night. Put half of it with 1/2 cup of sugar

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