Lemon Gelatine Jelly

Ingredients

• ljoz. of gelatine
• 1 pint of cold water
• 1 teacupful of Lemon-juice
• Jib. of loaf sugar
• the beaten whites and shells of five eggs

Method

1. 1

   Soak gelatine in cold water until soft, then heat with lemon rind, juice, sugar, and egg whites.

2. 2

   Boil for several minutes, strain through a jelly-bag, and pour into a mould until set.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 298. The excerpt below is the record exactly as published.

the beaten whites and shells of five eggs, and strain. The jelly should now be quite clear and can be moulded or used as desired. (5) Soak ljoz. of gelatine in 1 pint of cold water until soft, then pour it in a saucepan with the thinly-pared rind of a large Lemon, 1 teacupful of Lemon-juice, Jib. of loaf sugar

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