Lemon Jelly

Ingredients

• One and one-half ounce of gelatine
• one pint of cold water
• rind of two lemons
• juice of three lemons
• one inch of stick cinnamon
• three ounces of lump sugar
• one and one-half gill of sherry
• whites of two eggs

Method

1. 1

   Cover the gelatine with cold water and soak for ten minutes.

2. 2

   Pour into a saucepan with lemon rind and juice.

3. 3

   Add wine, cinnamon, and sugar, stirring until gelatine melts.

4. 4

   Whisk egg whites and add to the saucepan, boiling the mixture.

5. 5

   Simmer for ten minutes, strain through a flannel bag, pour into a mould, and chill until firm.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 126. The excerpt below is the record exactly as published.

Lemon Jelly. — One and one-half ounce of gelatine, one pint of cold water, rind of two lemons, juice of three lemons, one inch of stick cinnamon, three ounces of lump sugar, one and one-half gill of sherry, whites of two eggs

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