Lemon Jelly with Sponge

Ingredients

• Prepare lqt. of Lemon jelly
• in a mould holding 2qts.
• Cut some candied cherries in two
• pour in 2 or 3 table-spoonfuls of cold liquid jelly

Method

1. 1

   Pour some jelly into a mould, arrange cherries on top, pour in cold jelly to hold them, then cover.

2. 2

   When set, fill a smaller mould with ice, and set both in ice-water.

3. 3

   When hard, fill the cavity with lemon sponge and let it stand till hard.

4. 4

   Turn out and serve with lemon-flavoured custard.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 312. The excerpt below is the record exactly as published.

Prepare lqt. of Lemon jelly, pour some of it, making a layer about Jin. thick, in a mould holding 2qts., then stand it on ice and leave till set. Cut some candied cherries in two, arrange them on the top of the set jelly, pour in 2 or 3 table-spoonfuls of cold liquid jelly

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