Lemon Jelly

Ingredients

• Two cupfuls of sugar
• one of lemon juice
• one quart of boiling water
• one cupful of cold water
• a box of gelatine

Method

1. 1

   Soak the gelatine in the cold water for two hours.

2. 2

   Pour the boiling water on it, add the sugar and lemon juice, strain through a napkin, mould and harden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 153. The excerpt below is the record exactly as published.

Lemon Jelly. Two cupfuls of sugar, one of lemon juice, one quart of boil- ing water, one cupful of cold water, a box of gelatine. Soak the gelatine in the cold water for two hours. Pour the boil- ing water on it, add the sugar and lemon juice, strain through a napkin, mould and harden. Orange Jelly. One box of gelatine, one pint of orange juice, the juice of a lemon, one pint of sugar, a pint and a half of boiling water, half a pint of cold water, the white and shell of an egg. Soak the gelatine as for the other jellies. Add the boiling water, sugar, the fruit juice, and the white and shell of the egg, beaten with two table- spoonfuls of cold water. Let the mixture come to a boil, and set back for twenty minutes where it will keep hot, but will not boil. Strain through a DESSERT. 309 napkin. A pretty way to mould this jelly is to fill the mould to the depth of two inches with liquid jelly, and, when this is hardened, put on a layer of oranges, divided into eighths ; to pour on a little more jelly, to set the fruit, and then fill up with jelly. Keep in the ice chest for six or eight hours. Currant Jelly. Make the same as wine jelly, using a pint of currant juice instead of wine. Strawberry Jelly. Three pints of ripe strawberries, a box of gelatine, a pint of sugar, one pint of boiling water, half a pint of cold water, the juice of a lemon. Soak the gelatine for two hours in the cold water. Mash the berries with the sugar, and let them stand two hours. Pour the boiling water on the fruit and sugar. Press the juice from the strawberries and add it and the lemon juice to the dissolved gelatine. Strain through a napkin, pour into moulds, and harden. Raspberry jelly is made in the same way. Pineapple Jelly. A pint-and-a-half can of pineapple, a scant pint of sugar, the white and shell of an egg, a box of gelatine, the juice of a lemon, one quart of boiling water

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