Lemon Gelee

Ingredients

• four cups of boiling water
• lemon juice
• water
• sugar
• 1 ounce Gelatine
• 1^2 cups beaten Meltose
• il/2 tablespoonfuls vanilla
• whites of 3 eggs

Method

1. 1

   Soak the Gelatine as directed.

2. 2

   Remove from water and add boiling water.

3. 3

   Cook until smooth.

4. 4

   Combine lemon juice, water, and sugar.

5. 5

   Beat Meltose and add vanilla.

6. 6

   Beat egg whites until stiff and fold into Meltose.

7. 7

   Strain Gelatine and add to mixture, stirring to prevent solidification.

8. 8

   Freeze to a stiff mush.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 85. The excerpt below is the record exactly as published.

four cups of boiling water. Cook for eight or ten minutes, or until perfectly smooth and clear. While this is cooking, put to- gether the lemon juice, water, and sugar. Beat the Meltose until quite light in color, and add the vanilla. Beat the egg whites until stiff. Fold the beaten whites into the Meltose. Strain the Gelatine through cheese-cloth or a wire sieve, and add to the mixture, stirring constantly to prevent solidifi- cation. Then add the Meltose and egg mixture, and freeze to the consistency of a stiff rnush. The above amount will make one gallon. ■'"Pineapple Gelee. — y/2 cups grated, or 4 cups pineapple juice, 2 cups sugar, l/2 cup lemon juice, 3 cups water, 1 ounce Gelatine, 1^2 cups beaten Meltose, il/2 tablespoonfuls vanilla, whites of 3 eggs. Put together the same as for Lemon Gelee. Other flavors may be used, such as orange, pine- apple, raspberry, grape, peach, or apple. If fresh fruit is used, it should be put through a colander. *Lemon Sherbet. — 1 cup lemon juice, ij4 cups 16 242 Healthful Cookery sugar, 3 cups water, 2 cups cooked (l/2 box) Veg- etable Gelatine, whites of 3 eggs

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