Lemon Jelly

Ingredients

• 0.5 box gelatine
• 1 pint of cold water
• 1 pint of hot water
• about 2 lemons, if small
• sugar to taste

Method

1. 1

   Soak gelatine in cold water, then add hot water, sugar, and lemon juice.

2. 2

   Set in the ice chest to harden and serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.

a pint of cold water, add to it 1 pint of boiling water, and, when dissolved and smooth, strain into the cream and put into wet molds. . For Chocolate Cream proceed as above, omitting the vanilla, and adding ^ lb. of melted chocolate. Cooled in layers, with yellow cream, it makes a very handsome dish. GOOSEBERRY CREAM — Take off the tops and stalks from | cup of gooseberries, and stew them in 1 plump half cup of sugar in ^ cup of water; then pulp through a sieve. Melt 1 oz. gelatine in ^ cup of milk. Whip 1 cup of cream well and stir lightly in with the pulp; add the gelatine and milk, and stir till nearly cold. Put into a mold and cool. LEMON GELATINE. — Use ^ box of gelatine covered with 1 cup of cold water; let stand ^ hour; add 3 cups boiling water, 2 cups of sugar and the juice of 2 lemons; let stand until all is dissolved, strain and put in a mold. 430 DESSERTS LEMON CREAM. — Take the juice of 4 lemons, strain, and add 1| cups sugar; dissolve ^ box of gelatine, and add that" and the strained lemon juice to 3 cups of cream whipped till stiff. Pour into a mold, set on ice, and serve cold. COCOANUT CREAM — In 1 cup of milk dissolve f box of gela- tine; strain, and when cool add 1 cup sugar, 2 cups of either desicca- ted or fresh grated cocoanut, and 2 cups of cream whipped until stiff; then put it in a mold and set it on the ice. LEMON JELLY — Place | box gelatine in a pint of cold water, and set it on the stove where it will heat and dissolve gradually. When dissolved, add another x^int of hot water, and sugar and lemon juice to taste — about 2 lemons, if small, will suit the taste of most people, but the more lemon juice, the more sugar. Make it a day before using, and set in the ice^chest to harden; serve with thick whipped cream, or our mock whipped cream, given among the fill- ings for layer cakes. LEMON JELLY AND CREAM— Place a mold of vanilla cream on the dish in which it is to be sent to the table; cut another mold of lemon jelly in pieces, or break it with a spoon to a quiv- ering mass, for a garnish. Serve a portion of each to a person; the combined flavor is delicious. LEMON WHIP — Cover ^ box of gelatine with 4 tablespoons of cold water; let stand ^ hour and add 1 cup of boiling water, ^ cup sugar, the juice of 1 small lemon and 1 teaspoon of vanilla; stir until the sugar is dissolved, and set in a cold place to stiffen. When congealed, but not really hard, add the unbeaten whites of 2 eggs, and beat all to a stiff white froth. Turn into a pudding mold and set aside several hours to harden. Serve with vanilla sauce made from the yolks of the eggs and 2 cups of milk v/ith vanilla flavoring. GELATINE FROZEN PUDDING.— Soak | box gelatine in 2 cups cold water for | hour; pour on 1 cup of boiling water, and stir till it is all dissolved. Set away to cool until it begins to jelly, then stir in 2 oranges cut in small pieces, 2 bananas sliced, 12 English walnuts, 6 figs. Eat with whipped, or mock whipped cream, or soft custard. It will keep on ice for several days. One= half this will be enough for 5 or G persons. MOCK ICE — Rub 3 tablespoons of some good preserve through a sieve with enough milk to fill a quart mold. Dissolve | oz. of gelatine in 1 cup milk, mix well with the above, put it in a mold, set in a cool place and turn out the next day. GELATINE PKEPARATIONS 431 MACEDONIAN JELLY.— Put 2 ounces of gelatine in 3 pints of cold water and place it on the stove, where it will heat gradually and dissolve. Add to the hot gelatine the strained juice of 2 lemons, and sugar to taste

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