Lemon Jelly

Ingredients

• 1/2 box gelatine
• 1/2 cup cold water
• 2 cups boiling water
• 1 cup sugar
• Juice of three lemons
• three scrapings of the yellow rind

Method

1. 1

   Put the gelatine into the cold water and soak one hour.

2. 2

   Put the boiling water, the sugar, and the scrapings of peel on the fire, and stir till the sugar dissolves.

3. 3

   Take it off the fire and stir in the gelatine, and mix till this is dissolved; when it is partly cool, turn in the lemon juice and strain through a flannel bag dipped in water and wrung dry.

4. 4

   Put into a pretty mould.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 34. The excerpt below is the record exactly as published.

1 cup cold water. 1 egg. 2 cups flour. 3 teaspoonfuls baking-powder. Rub the butter and sugar to a cream ; sift the flour and baking-powder together ; beat the egg stiff without separating; put the egg with the sugar and butter, add the water and flour in turn, a little at a time, stirring steadily ; bake in two layer-tins. Put crushed berries between, and whole berries on top. Tiny field strawberries make the most delicious shortcake of all. Peach Shortcake Make either of the rules above, and put mashed and sweetened peaches between the layers. Slice evenly about four more, and ar- range these on top, making a ring of them over- lapping all around the edge, and laying them inside in the same way. Sugar well, and serve with whipped cream or a pitcher of plain cream. Lemon Jelly 1/2 box gelatine. % cup cold water. FOR A LITTLE GIRL 127 2 cups boiling water. 1 cup sugar. Juice of three lemons, and three scrapings of the yellow rind

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