Lemon Jelly (Economical)

Ingredients

• li ozs. Cox’s Gelatine
• 2 large Lemons (peeled thinly)
• 3 Cloves
• 1 inch Cinnamon
• 1 1 pints Water
• ozs. Loaf-Sugar
• A few drops of Cox’s Hquid Saffron

Method

1. 1

   Put the Gelatine into a basin, and pour over it some of the cold water and allow it to soak for ten minutes.

2. 2

   Then add the rest of the ingredients except the saffron.

3. 3

   Place on the fire and stir until it boils, colour with a little liquid saffron, and strain through a cloth scalded.

4. 4

   Pour into a wetted mould, and allow to set in a very cool place.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 3. The excerpt below is the record exactly as published.

I inch Cinnamon. 3 Cloves. The rinds of 4 Lemons thinly (according to temperature.) 1 5 pints Cold Water. 5 pint Lemon Juice. 6 ozs. Loaf Sugar. cut. The white of i Egg whisked. The shell crushed. (2) LEMON JELLY (Economical). li ozs. Cox’s Gelatine. i inch Cii 2 large Lemons (peeled thinly 3 Cloves. and strained juice), ozs. Loaf-Sugar. I inch Cinnamon. 1 1 pints Water. A few drops of Cox’s Hquid Saffron

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