Lemon Jelly

Ingredients

• Four fine lemons
• half a pound of white sugar
• two ounces of isinglass
• the whites of five eggs

Method

1. 1

   Grate the yellow rinds of the lemons into a pint and a half of water, stirring in the sugar till dissolved; then add the juice of the lemons; let it remain an hour, and then strain it; soak the isinglass in half a pint of cold water for twenty minutes; then put it in a pint of boiling water, stirring till perfectly dissolved; strain, and put it in a pan with the water into which the lemons were grated, adding the whites of eggs, well beaten; tie a small piece of turmeric in muslin, and lay it in a spoonful of water till wet; then squeeze a very little into the jelly to give it the colour of lemon, but not too yellow; boil five minutes, without stirring; when taken off the fire, skim it, and run it through a jelly-bag.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 106. The excerpt below is the record exactly as published.

Lemon Jelly. Four fine lemons, half a pound of white sugar, two ounces of isinglass, and the whites of five eggs

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