Lemon Jelly (GeI6e au Citron)

Ingredients

• 1/2 pt. lemon juice
• 1| pts. cold water
• 6 oz. loaf sugar
• 1 inch of cinnamon stick
• 4 cloves
• 2 oz. leaf gelatine
• The rind of 2 lemons
• 2 whites and shells of eggs

Method

1. 1

   Take a clean lined saucepan, and put into it the water, gelatine, sugar, cinnamon stick, and cloves.

2. 2

   Wipe the lemons with a damp cloth, and peel the rind very thinly off two of them.

3. 3

   Do not peel off any of the white part, as this would give the jelly a bitter taste.

4. 4

   Then roll the lemons on the table to soften them, cut them in halves, and squeeze out the juice until there is half a pint.

5. 5

   Strain this into the saucepan and add the lemon rind and the whites and shells of eggs.

6. 6

   The pan should not be more than half full, as the jelly is very apt to boil over.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 705. The excerpt below is the record exactly as published.

Lemon Jelly (GeI6e au Citron) \ pt. lemon juice. 1| pts. cold water. 6 oz. loaf sugar. 1 inch of cinnamon stick. 4 cloves. 2 oz. leaf gelatine. The rind of 2 lemons. 2 whites and shells of eggs

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