Lemon Jelly

Ingredients

• Four ounces of butter
• one pound of sugar
• six eggs
• the grated rind and juice of two lemons
• one and a half pints of boiling water
• one ounce of isinglass
• half a gill of wine
• the juice and grated rind of three lemons

Method

1. 1

   Combine butter, sugar, eggs, and lemon juice/rind in a pan over low heat, stirring until thick.

2. 2

   Alternatively, dissolve isinglass in boiling water, add other ingredients, and pour into molds.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 432. The excerpt below is the record exactly as published.

LEMON JELLY. Four ounces of butter, one pound of sugar, six eggs, the grated rind and juice of two lemons. Put all in a pan over a slow fire, gently stir- ring until it is as thick as cream ; then pour it into jars, cover, and keep in a dry place. Or, one pound of sugar, one and a half pints of boiling water, one ounce of isinglass soaked two or more hours in half a pint d water, half a gill of wine, the juice and grated rind of three lemons

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