Lemon Jelly

Ingredients

• i ^ to 2 ozs. gelatine
• li pints cold water.
• ^ pint lemon juice.
• 6 ozs. loaf sugar.
• I inch cinnamon.
• 3 cloves.
• The rinds of 4 lemons thinly cut.
• The white of i egg whisked.

Method

1. 1

   Soak the gelatine in the water for about 10 minutes, then put all the prepared ingredients into a saucepan together over a slow fire.

2. 2

   Whisk until it begins to boil, allow to boil well up without stirring, and then simmer for another 10 minutes or more.

3. 3

   Strain through a clean scalded cloth.

4. 4

   Return through the cloth until clear, each time putting a basin rinsed with hot water underneath.

5. 5

   When clear, set in a mould wetted with cold water and let stand till firm.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 47. The excerpt below is the record exactly as published.

lemon jelly. | 6 to 8 gold leaves. (When buying, state for culinary purposes, as gold leaf should be pure). Mould the jelly in the usual manner and place the mould on ice in the coolest place available, put in the gold leaves and stir with a fork until the jelly begins to set and the leaves are broken up and evenly distributed in the jelly. Let stand till quite .set. HONEYCOMB CREAM. Soak I ounce of gelatine in 3 breakfastcupfuls of milk till .soft. Place all in a double saucepan till warm and the gelatine is c|uite dissolved, add lump sugar to taste. Beat the yolks xxf 3 eggs, add them to the milk slowly, and heat till thick. Flavour with teaspxxonful of vanilla flxivouring, take the pan off the fire, add the well-bexiten whites of the 3 eggs, stirring as little as possible, but just enough to mix the 106 whites of the eggs into the pudding. When the mixture is nearly cold pour into a mould and leave till set, then turn out. This pudding has the appearance of being half a jelly and half a cream. Miss Josephine Smith. LEMON CREAM. I oz, castor .sugar. I teaspoonful Cox’s lemon e.ssence. 2 lemons. Soak the gelatine in a little cold milk for about 15 minutes and then dissolve over the fire. Peel the lemon thinly and put with the cream and the rest of the milk into a covered stewpan and let it stand in a gentle heat for i hour, taking care to heat it slowly and not allow it to boil. Remove the peel, add the sugar, and strain in the gelatine. When cool strain in the juice of i lemon and add essence. Pour into wetted mould. Set aside until firm, then turn out on a cold dish, and serve. Annie M'Vicar, Glasgow. $ oz. gelatine. ^ pint cream, i pint milk. LEMON JELLY. (/?j' Mild permission of J. cO G. Cox, Ltd.). i ^ to 2 ozs. gelatine (according to temperature), li pints cold water. ^ pint lemon juice. 6 ozs. loaf sugar. The shell crushed. I inch cinnamon. 3 cloves. The rinds of 4 lemons thinly cut. The white of i egg whisked.

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