Lemon Jelly, Isinglass, Superlative

Ingredients

• the yellow rind of three large fresh lemons
• half a pound of sugar
• the carefully-strained juice of six lemons
• two ounces of isinglass
• a pint of water
• a quarter of a pint of sherry

Method

1. 1

   Rub lemon rind into sugar, pour juice over, and add isinglass, water, and sherry.

2. 2

   Stir until dissolved, strain, and clarify if needed.

3. 3

   Boil for three minutes without stirring.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 827. The excerpt below is the record exactly as published.

a pint of water, and boil until the sugar is dissolved. Put all together into a jug, place this in a saucepan of boiling water, and stir one way until the custard thickens. A table-spoonful of brandy and two table-spoon- fuls of madeira may be added if liked ; many think them a great improvement. Time, haLf an hour to make. Probable cost, exclusive of wine and brandy. Is. Sufficient for a pint and a half of custard. Lemon Drops. — Strain the juice of three or four large lemons into a bowl, then miv powdered loaf sugar with it until it is qxiite thick. Put it into a pan, and let it boil for five minutes, stirring it constantly. Drop it from the end of a spoon Tipon writing-paper, and when cold, keep the drops in tin canisters until wanted for use. Or, take two ounces of powdered loaf sugar, mix with them the grated rind of three large lemons, and half a tea-spoonful of fine flour. "V^Tiisk the white of an egg thoroughly. Work it up with the other ingredients to a light paste, then place it in drops upon a sheet of ■vsT-iting-paper, and drj' before the fire until the drops are quite hard. Time, half an hour to prepare. Probable cost, Id. per omice. Lemon Dumplings.— Mx six oimces of finely-shied beef suet with half a pound of grated bread-crumbs; or, if preferred, four ounces of bread-crumbs and four ounces of flour. Add four table-spoonfuls of moist sugar, the chopped rind and strained juice of a large lemon, a beaten egg, and half a pint of new milk. When thoroughly mixed, divdde the mixtme into half a dozen parts. Put each part into a small buttered cup, tie it m a cloth, and boil quickly until it is done enough. Serve the dumplings hot. with a little sauce made of three ounces of sugar boiled with the rind of a lemon, and the strained juice, and half a pint of water, until the sugar is dissolved. A glass of sherry and two or three drops of cochineal may be added. Time to boU, one hour. Probable cost, 9d. Sufficient for four or five persons. Lemon Essence, Artificial. — Mix gradually a di-achm of the best oil of lemons with two ounces of rectified spirits of wine. Cork securely. Lemon, Essence of. — Choose fresh, sound lemons, wipe them well with a soft cloth, then take two or three large lumps of sugar and rub the yellow rind entirely off. Powder the sugar, put it into a glass jar, press it down, and cover it carefully to exclude the air, as the flavour of lemon quickly evaporates. Keep it in a cool dry place. Time, half an hour to prepare. Probable cost of lemons. Id. each. A very small portion of the essence of lemon from the point of a knife will flavour a pint of custard. Lemon filled with Jelly.— Cut a small round about the size of a shilling from the stalk end of each lemon with a small sharp-pointed knife, then scoop out the inside with the handle of a tea-spoon, and take gi-eat care not to injure the rind. Throw the skins into cold water for an horn- to harden them, drain them on a sieve, and when they are quite dry inside, half fill them with pink jellj'. Place them in rows upon ice, and when the jelly is firm, fill them up with white jelly, blancmange, or cream. Lay them on the ice once more, and, before serving, cut them neatly into quarters with a sharp knife. They should be arranged prettily on a glass dish with a sprig of m}T:i;le between each quarter. Probable cost of lemons. Id. each. Lemon Floating Island.— Take half a dozen fresh eggs, separate the whites and the j-olks ; beat the whites to a solid froth, sweeten them, and flavour with two or three drops of the essence of lemon. Beat the yolks, mix them with a pint and a half of milk, flavour strongly with lemon, and stir the custard over a gentle fire until it thickens, but it must not boil. When nearly cool, add verj' gradually a table-spoonful of lemon- juice. Pour it into a glass dish, and pile the whites upon it. Garnish according to taste. A small piece of red-currant jelly placed here and there is an improvement, or half of the froth may be thickly coloured with cochineal. Time, a few minutes to thicken LEM (372) LEM the custard. Probable cost, Is. Sufficient for four or five persons. Lemon Fritters. — Shred two ounces of beef suet very finely, add a dessert-spoonful of flour, three ounces of fine bread-crumbs, the grated rind of a large lemon, and two table-spoonfuls of powdered sugar. When the dry ingredients are thoroughly blended, stir in a table-spoonful of milk, two well- beaten eggs, and a table-spoonful of strained lemon- juice. Fry the mixture in small quan- tities until it is lightly browned on each side ; drain, and serve as hot as possible. Time, five or six minutes to fry. Probable cost, 6d. Suf- ficient for two or three persons. Lemon Gingerbread {see Gingerbread, Lemon). Lemon Honeycomb. — Mix the whites of two eggs with a pint of cream. Sweeten it, and flavour ^vith a little grated lemon-rind. Whip it briskly, and as the froth rises place it upon the strained and sweetened juice of two lemons. Let it remain a few hours before being used. The juice should be put into the glass dish in which the honeycomb is to be served. Time to whip the cream, about one hour. Pro- bable cost, 2s. Sufficient for four or five persons. Lemon Ice Cream. — Rasp the yellow rind of two large fresh lemons upon half a pound of loaf sugar. Powder it, and strain over it the juice of one lemon. Add a pint of cream, stir until the sugar is dissolved; freeze, and serve. If milk has to be substituted for the cream, it may be eni-iched by the addi- tion of the yolks of two eggs. It must then be stirred over the fire until it is boiling hot, and the juice must not be added until the liquor has cooled. Time, half an hour to prepare. Probable cost, 2s. if made with cream, 6d. if made with milk. Sufficient for a pint and a quarter of cream. Lemon in Cream, Fruit {see Fruit, Lemon, in Cream). Lemon Isinglass, or Gelatine, Jelly. — Rub the yellow rind of three large fresh lemons upon half a pound of sugar. Pour over it the carefully-strained juice of six lemons, and put it into an enamelled saucepan, with two ounces of isinglass, a pint of water, and a quarter of a pint of sherry. Stir these over the fire until the isinglass is dissolved. Strain the jelly through a bag, and if it is not perfectly trans- parent, mix it, when quite cool, with the whites and crushed shells of three eggs whisked with a quarter of a pint of cold water. Let the jelly boil for three minutes without stirring, then let it settle for five or six minutes, and strain it again. Time, about an hoiir to prepare. Pro- bable cost, exclusive of the sherry, 3s. Sufficient for a quart of jelly. Lemon Jelly, Isinglass, Superlative

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