Lemon Jelly

Ingredients

• 1/2 box gelatine
• 1 scant cup cold water
• 1 pint boiling water
• 1 cup sugar
• 1/2 cup lemon juice
• 1 square-inch stick cinnamon

Method

1. 1

   Soak the gelatine in cold water till soft.

2. 2

   Shave the lemon rind thin, using none of the white.

3. 3

   Steep it with the cinnamon in boiling water for ten minutes, then add the soaked gelatine, sugar, and lemon juice, and strain when dissolved.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 205. The excerpt below is the record exactly as published.

1 cup lemon juice, or 1 pint orange juice and 1 cup water. Yolks of 4 eggs. Whites of 4 eggs. 1 dozen lady fingers. The Boston Cook Book. 349 Soak the gelatine in cold water till soft. Make a syrup with the sugar and fruit juice. When boiling, pour it into the beaten yolks of the eggs. Stir well, and cook in a double boiler till it thickens. Add the soaked gelatine, stir till dissolved, and strain at once into a granite pan placed in ice water. Beat occasionally till cold, but not hard. Beat the whites of the eggs to a stiff froth, and then beat all together till it thickens. When almost stiff enough to drop, pour at once into moulds lined with cake. Keep on ice, and serve with or without powdered sugar and cream. Vary the fruit by stewing one pint of canned peaches^ pmeaj^ple, or apricots in one cup each of sugar and water till soft, then sift, add the yolks of the eggs, and cook till it thickens. Add the gelatine, strain, and when cool add the whites. Grated pineapple will not require sifting. Velvet Cream. {Miss Ward.) % box gelatine. \% cup sugar. \% cup sherry wine. Ij^ pint cream. 1 lemon (grated rind and juice). Soak the gelatine in the wine, add the lemon and sugar, and heat all together till the gelatine is dissolved. Then strain and set it away to cool. When nearly cold, but before it begins to stiffen, add the cream. Beat till nearly stiff enough to drop, then pour it into moulds and set it on ice until stiff as blanc-mange. Wine Jelly. hox gelatine. 14, cup cold water. 1 pint boihng water. Juice of 1 lemon. 1 cup sugar. 1 cup sherry or S. M. wine. Soak the gelatine in cold water fifteen minutes, or until soft. Add the boiling water, lemon juice, sugar, and wine. Stir well, and strain through a fine napkin into a shallow dish. Keep in ice water till hard. When ready to serve, cut in cubes or diamonds, or break it up lightly 350 The Boston Cook Book. with a fork. If 3'ou wish to mould it, or to use for mould- ing creams, add only two thirds of a pint of boiling water. Orange Jelly. ^ box gelatine. 3^ cup cold water. 1 cup boiling water. Juice of 1 lemon. 1 cup sugar. 1 pint orange juice. Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, and strain. Or use one cup of orange juice and one scant pint of boiling water ^ one lemon, one scant cup of sugar, and two tablespoonfuls of brandy. Lemon Jelly. % box gelatine. 1 scant cup cold water. 1 pint boiling water. 1 cup sugar. % <^up lemon juice (large). 1 square-inch stick cinnamon

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