Lemon Jelly

Ingredients

• Rind of 4 lemons, peeled thinly
• 1½ pints of water
• ½ oz. of gelatine (Nelson's)
• 1 pint of sherry
• Whites and shells of 2 eggs
• 4 lb. of lump sugar, or to taste

Method

1. 1

   Put the water with the lemon rind and juice, sugar, and gelatine into a large bright saucepan.

2. 2

   Let it cook slowly until the gelatine is dissolved.

3. 3

   Add the whites and shells of the eggs beaten together.

4. 4

   Bring all slowly to boiling point, whisking and stirring while heating, but do not whisk or stir after it boils.

5. 5

   Let it boil for at least five minutes.

6. 6

   Set aside to settle for a few minutes, then strain through a hot jelly bag until quite clear.

7. 7

   The wine must be added after the jelly has been strained.

8. 8

   When cool, put the jelly into a mould.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 61. The excerpt below is the record exactly as published.

lemon jelly coloured red to ornament mould METHOD. Take a plain round tin mould which has stood in cold water ; line it with savoy biscuits, which must be trimmed and placed closely together — they must be long enough to reach quite the depth of the mould. Ornament the bottom of the mould with glace cherries, or jelly, which must be quite set before the cream is put in. Put two tablespoonsful of castor sugar in a basin with the lemon juice and brandy ; on this pour the cream, add more sugar if required, then whisk, and last of all stir in the gelatine, which must be dissolved in the milk. Nearly fill the mould, cover it with sponge cake and set in a cold place till ready to turn out. 173 No. 420. LEMON JELLY. INGREDIENTS. Rind of 4 lemons, peeled thinly \ 1J pints of water 4 pint of lemon juice j If: oz. of gelatine (Nelson s) | pint of sherry' | Whites and shells of 2 eggs 4 lb. of lump sugar, or to taste | METHOD. Put the water with the lemon rind and juice, sugar, and gela- tine into a large bright saucepan. Let it cook slowly until the gelatine is dissolved. Add the whites and shells of the eggs beaten together. Bring all slowly to boiling point, and while it is heating whisk and stir it, but do notwhisk or stir after it boils. Let it boil up well for at least five minutes. Set it aside to settle for a few minutes, then strain it through a hot jelly bag once or twice till quite clear. The wine must be added after the jelty has been strained. When cool put the jelly into a mould. No. 421. CLARET JELLY. INGREDIENTS. 1 pint of claret | 1J oz. gelatine 1 pint of water j 2 eggs 2 lemons | Cochineal to colour 4 lb. of lump sugar, or to taste | METHOD. Put the water, with the lemon rind and juice, and the sugar and gelatine into a bright saucepan, and proceed as 174 for lemon jelly. A few drops of cochineal are added to colour the jelly, which should be moulded in a china mould to keep it a good colour. No. 422. INVALID JELLY. INGREDIENTS. f oz. of gelatine 1 lemon 1 pint of sherry

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