Lemon Jelly

Ingredients

• Take a paper of gelatine
• a gill and a half of cold water
• one teacupful and a third of sugar
• a quart of boiling water
• the juice of two lemons

Method

1. 1

   Soak gelatine in cold water overnight.

2. 2

   Add boiling water, lemon juice, and sugar.

3. 3

   Stir, strain into moulds, and cool.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 61. The excerpt below is the record exactly as published.

LEMON JELLY. Take a paper ‘of gelatine, and let it soak ina pint of cold water over night. Then add-to it a quart of. boiling water, the juice of four lemons, and a pint and a half of sugar. Stir well and strain into moulds to cool. Sr RAW BERRY -JELEEY. Sprinkle three pounds of sugar over two quarts of berries, let them stand an hour, mash, and boil twenty minutes. ORANGE MARMALADE. Oranges will soon be at their prime, and should then be used for preserving, as they soon become stringy. Both sweet and bitter oranges can be used, although the bitter oranges have FAMILY WASHING OUR SPECIALTY @aundry Dept.) The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 10 146 Ladies Say Baby’s Own Soap Is unsurpassed . for the Complexion. the finer flavor. In preparing fruit for marmalade the pulp and rinds should be boiled separately. The rind should be cut into quarters with a knife, and then peeled off the orange, and cut into thin chips. When cut the chips should be boiled in water for an hour or so. When tender they can be strained off, and are ‘ready for, (use. GRAPE MARMALADE, Wash and pick over your grapes, place in kettle to cook until they will pass easily through a sieve after sifting. Measure the pulp thus obtained, and for every pint of pulp add an equal quantity of granulated sugar. Return to kettle, and cook until thick, being careful to stir frequently to prevent burning. I always use wild grapes, as we think the flavor is nicer. LEMON JELLY. Take a package of gelatine, a gill and a half of cold water; soak for two hours; add one teacupful and a third of sugar and one pint of boiling water; stir all together; add the juice of two lemons

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