Lemon Jelly

Ingredients

• one-half box gelatine
• one pint cold water
• one pint boiling water
• juice of two lemons
• one-half cup sugar
• a few ripe strawberries

Method

1. 1

   Soak gelatine in cold water.

2. 2

   When dissolved, add boiling water, lemon juice, and sugar.

3. 3

   Pour into a mold.

4. 4

   Add strawberries while warm, set on ice, and let harden.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 55. The excerpt below is the record exactly as published.

Lemon Jelly (Simple and pleasant des- sert). — Soak one-half box gelatine in one pint cold water. When dissolved, add one pint boil- ing water, juice of two lemons and a little grated rind, one-half cup sugar or more if it is desired very sweet. Pour into porcelain or granite ironware mold. If a few ripe strawberries are added while the mixture is warm it makes a very pretty and ornamental dessert, served with whipped cream piled around it. Fill the mold half full of jelly and add some of the berries, then set on ice. When half hard add the rest of the jelly and more berries to prevent all the berries rising to the top. Let all harden. 64. Orange Jelly. — Dissolve one-half box of tttfi PHYSICAL et'Lfufifi CddK SOCK, gelatine in one-half cup of cold water ; cut one* half dozen oranges in halves, remove the fruit carefully and lay the skins in cold water. Add to the pulp of the oranges the juice of two lemons, one cup of sugar and one cup of boil- ing water. Stir all together and strain. Dry the inside of the skins, fill with the jelly and stand on a tray until it begins to firm. Serve cold. 65. Tutti Frutti Jelly.— Soak one-half box gelatine in one-half pint cold water. Dissolve with one pint boiling water

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