Lemon Jelly

Ingredients

• 2oz. of gelatine
• ^ pint of cold water
• the grated peel of two Lemons
• the juice of three or four
• 1 saltspoonful of grated nutmeg
• lib. of powdered white sugar
• 1 pint of boiling water
• 4 table-spoonfuls of sherry
• the whites of four eggs beaten to a stiff froth

Method

1. 1

   Soak gelatine in cold water for four hours.

2. 2

   Add grated peel and juice of Lemons, nutmeg, and sugar; let stand for an hour.

3. 3

   Pour in boiling water and stir until dissolved.

4. 4

   Cool, then whisk in sherry and beaten egg whites until thick.

5. 5

   Pour into a mould and chill for at least eight hours before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 318. The excerpt below is the record exactly as published.

2oz. of gelatine in ^ pint of cold water for four hours, then add the grated peel of two Lemons, the juice of three or four, according to size, 1 saltspoonful of grated nutmeg, and lib. of powdered white sugar, and let it stand for another hour. Pour in 1 pint of boiling water and stir till both gelatine and sugar are quite dissolved ; strain, and let it stand in a wide bowl to cool. When nearly cold add 4 table-spoonfuls of sherry, and when quite cold whisk in by degrees the whites of four eggs beaten to a stiff froth

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