Lemon Jelly

Ingredients

• 1 oz. gelatine
• If pint water
• Rind of 2 lemons
• Juice of 3 lemons
• 4 oz. loaf sugar
• Whites and shells of 2 eggs

Method

1. 1

   Soak the gelatine in the water.

2. 2

   Clean the lemon rinds carefully, then peel off the yellow part very thinly.

3. 3

   Put all ingredients into a bright metal or enamel pan, whisk over a quick fire till the liquid boils, then stop whisking, boil for 5 minutes, draw the pan aside, cover and stand in a warm place to settle for 3 minutes.

4. 4

   Pour some boiling water through a jelly bag, keeping the bag covered to retain the heat.

5. 5

   As soon as the water is out and the bag still very hot pour the jelly in, and when it begins to run clear change the basin and pour the first flow of jelly back into the bag.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 27. The excerpt below is the record exactly as published.

Lemon Jelly. 1 oz. gelatine. If pint water. Rind of 2 lemons. Juice of 3 lemons. 4 oz. loaf sugar. Whites and shells of 2 eggs

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