Lemon Jelly

Ingredients

• One and one-half ounces of gelatine
• one pint of cold water
• rind of two lemons
• juice of three lemons
• one inch of stick cinnamon
• three ounces of lump sugar
• one and one-half gills of sherry
• whites of two eggs

Method

1. 1

   Soak the gelatine in cold water for ten minutes.

2. 2

   Combine with lemon rind, juice, wine, cinnamon, and sugar in a saucepan.

3. 3

   Heat until the gelatine melts.

4. 4

   Whisk egg whites, add to the saucepan, and boil.

5. 5

   Simmer for ten minutes, strain, and pour into a mould.

6. 6

   Chill until set.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 79. The excerpt below is the record exactly as published.

iemon Jelly;— One and one-half ounces of gelatine, one pint of cold water, rind of two lemons, juice of three lemons, one inch of stick cinnamon, three ounces of lump sugar, one and one-half gills of sherry, whites of two eggs

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