Lemon Jelly

Ingredients

• A 6d. packet of Cox’s gelatine
• 1| pints of cold water
• ^ pint of lemon juice
• 1 inch, of cinnamon
• 6 oz. loaf sugar
• The rind of four lemons thinly cut
• The white of an egg whisked
• The shell crushed
• 3 cloves

Method

1. 1

   Soak the gelatine in the water for ten minutes, then put all the ingredients into a saucepan together.

2. 2

   Whisk until it begins to boil, allow to boil up well and then simmer for ten minutes.

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.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 32. The excerpt below is the record exactly as published.

The shell crushed 2 cloves Soak the gelatine in the water for ten minutes, then put all the ingredients into a saucepan and whisk until it begins to boil. Allow it to boil up well and then simmer gently for another ten minutes, and strain through a clean coarse cloth scalded. Return the jelly through the cloth until it is clear, each time placing a clean hot basin underneath instead of the one removed. When clear, set in a mould rinsed with cold water, and let it stand until firm. It is recommended to always set this mould in ice. To turn out, dip the mould for one moment into warm water, and turn into a cold dish. 155. LEMON JELLY. A 6d. packet of Cox’s gelatine 1| pints of cold water ^ pint of lemon juice 1 inch, of cinnamon 6 oz. loaf sugar 3 cloves The rind of four lemons thinly cut ' The white of an egg whisked

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