Lemon Jelly

Ingredients

• the rind off one Lemon
• the juice of six Lemons
• jdb. of preserving-sugar
• | pint of water
• 1 breakfast-cupful of water
• Joz. of isinglass

Method

1. 1

   Put lemon rind in a basin, squeeze lemon juice over it.

2. 2

   Boil preserving-sugar with water until thick syrup, mix in juice and rind, cover and heat again.

3. 3

   Gradually add water, boil for another minute, stir in dissolved isinglass, strain through a jelly-bag, mix in bucellas, pour into a mould, cover, and embed in ice.

4. 4

   Serve by dipping the mould in tepid water.

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 rind off one Lemon and put it in a basin, then squeeze the juice of six Lemons on to it, taking care to keep back the pips. Put jdb. of preserving-sugar into a stewpan with | pint of water and let it boil till it becomes a thick syrup, then take it off and mix in the juice and rind ; place the lid on the stewpan and put it over the fire again. Add gradually 1 breakfast-cupful of water, let it boil for another minute, then stir in Joz. of isinglass

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