LEMON JELLY

Ingredients

• 14 ozs. COX’S INSTANT POWDERED GELATINE
• 14 pints water
• 1 inch cinnamon stick
• 4 pint lemon juice
• 4 lb. Demerara sugar
• Whites and crushed shells of 2 eggs
• 1 gill of sherry (optional)
• 1 gill of water (omit if adding sherry)

Method

1. 1

   Put all the ingredients into a large pan, and whisk over the fire till almost at boiling point.

2. 2

   Remove the whisk, and allow the jelly to boil up in the pan three times, then draw it to the side of the fire, cover, and leave for ten minutes.

3. 3

   Have ready a scalded jelly bag, and pour the jelly through till it is clear.

4. 4

   When cool, pour into a wet mould, and turn out when set.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 5. The excerpt below is the record exactly as published.

LEMON JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE 14 pints water 1 inch cinnamon stick 4 pint lemon juice 2 cloves 4 lb. Demerara sugar Thinly cut rinds of 3 lemons Whites and crushed shells of 2 eggs

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