Lemon Jelly

Ingredients

• 1/2 box shredded, or 2 tablespoons granulated, gelatine
• 1 cup sugar
• 1/2 cup cold water
• 1/2 cup lemon juice
• 2 1/2 cups boiling water

Method

1. 1

   Soak gelatine in cold water for half an hour, dissolve in boiling water, strain, and add to sugar and lemon juice.

2. 2

   Turn into a mould and chill.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 108. The excerpt below is the record exactly as published.

Lemon Jelly. 1/2 box shredded, or 2 table- 1 cup sugar. spoons granulated, gelatine. y^ cup cold water. Vo cup lemon juice. 2y> cups boiling water. Soak gelatine in cold water for half an hour, dis- solve in boiling water, strain, and add to sugar and lemon juice. Turn into mould and chill. Orange Jelly. % box shredded, or 2 Vo cup cold water, tablespoons granulated, 1^/2 cups boiling water, gelatine. 1 cup sugar. 1% cups orange juice. Juice 1 lemon. Pepare same as lemon jelly. Cut oranges crosswise, and use glass lemon squeezer, and strain the juice through a fine French sieve. Mould, turn on serving- dish, and garnish with candied orange peel. Wine Jelly. % box shredded, or 2 table- 1 cup sugar. spoons granulated, gelatine. Juice 1 orange. V2 cup cold water. Juice 1/0 lemon. IVo cups boiling water. 1 cup sherry wine. Soak gelatine thirty minutes in the cold water, dis- solve in the one and one-half cups of boiling water, and add fruit juice, sugar and wine. Strain, mould and chill. Catawba wine is very nice for making wine COLD DESSERTS. 241 jelly, using one-half cup less water, omitting the orange juice, and usina: the catawba wine instead- Jellied Walnuts. 11/. tablespoons granulated 1 cup sugar. gelatine. % cup orange juice. % cup cold water. % cup sherry wine. V. cup boiling water. Juice ^2 lemon. Prepare same as other jellies, and cover bottom of pan or mould with fiat bottom. Pour in part of the mixture and place in ice-water until nearly firm. Then place a layer of halves of English walnuts under the entire top, allowing a little space between. Cover with the remaining mixture. Chill, turn on serving-dish, and garnish with whipped cream dotted with creme de Menthe or Maraschino cherries. If the red cherries- are used, tint the cream a delicate rose pink before whipping, or a delicate green if the creme de Menthes are used. Snow Pudding. IV4, tablespoons granulated Whites 4 eggs. gelatine. 1 cup sugar. 1.3 cup cold water, 14 cup lemon juice.

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