Lemon Jelly

Ingredients

• 2oz. of gelatine
• J pint of cold water
• 1J pints of boiling water
• the thinly-pared rind of one Lemon
• the strained juice of three Lemons
• loaf sugar to taste

Method

1. 1

   Soak gelatine in cold water for one hour, mix with boiling water, lemon rind, juice, and sugar.

2. 2

   Boil for five minutes, cool, stir in crushed shells and beaten egg whites, then boil again without stirring.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 297. The excerpt below is the record exactly as published.

n 1 pint of boiling water, then pour in 1 pint of cold water and add the rinds and strained juice of six Lemons. Let it stand till it begins to set, then take out the rinds and add the whites of twelve eggs beaten to a still' froth. When well-beaten into the jelly, turn it into a glass bowl, garnish with ratafias, and serve. See Fig. 1065. Lemon Granite-Ice. —Mix f pint of filtered Lemon-juice with 3 pints of syrup at 28deg., and freeze it into icicles For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads. 844 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lemons — continued. in a freezing-pot ( see Ices). The granite should be served in small glasses. Lemon Honey. — (1) Beat a dozen eggs till very light, add to and mix with them 2lb. of sugar, ilb. of butter beaten to a cream, and the strained juice of six Lemons, and set the mixture over a slow fire till it boils. Keep well stirred and be careful that it does not burn. This is a good remedy for a cough. (2) Put 1 breakfast-cupful of sugar into a saucepan, also the grated rinds and juice of three Lemons, and a piece of butter weighing about 2oz. Stir it over the fire till boiling, then add the beaten yolks of six eggs, and continue stirring till thick. This preparation can be used for tarts, or eaten on bread-and-butter ; it makes a splendid substitute for jam, and is a general favourite. Lemon Honeycomb. — (1) Strain the juice of one or two Lemons into a glass dish, and add sugar to taste. Beat the white of an egg into h pint of cream, and whisk it to .a strong froth ; as the froth forms lay it on the sweetened Lemon-juice in the dish, piling it high. When all the cream is frothed and piled on the dish lay over it lightly here and there a few small ratafias. (2) Strain the juice of two Lemons into a glass bowl, and sweeten it with 2oz. of caster sugar. Whisk the whites of two eggs to a stiff froth, then mix them with H pints of cream, sweeten with 2 table-spoonfuls of caster sugar, and whisk the whole, skimming off the froth and putting it on the Lemon-juice. When all the cream is frothed, stand the dish in a cool place, and serve it on the following day. Lemon Jelly. — (1) Steep 2oz. of gelatine in J pint of cold water for one hour ; then mix with it 1J pints of boil- ing water, raisin or cowslip wine, the thinly-pared rind of one and the strained juice of three Lemons, and loaf sugar to taste

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