Lemon Wine Jelly

Ingredients

• loz. of isinglass
• 1 pint of cold water
• lib. of loaf sugar
• the juice and rinds of two Lemons

Method

1. 1

   Soak isinglass in cold water, dissolve over fire, add sugar and lemon juice, boil for ten minutes, strain, and pour into a mould.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 298. The excerpt below is the record exactly as published.

1 pint of cold water until soft, then pour it in a saucepan with the thinly-pared rind of a large Lemon, 1 teacupful of Lemon-juice, Jib. of loaf sugar, and the beaten whites and shells of five eggs. Stir the mixture over the fire, and boil for several minutes, then strain it through a jelly-bag. Pour it into a mould and leave until quite cold and set before serving. (6) Put the thinly-pared rind of a Lemon and a half into a cup, pour over it $ pint of boiling water, cover up, and let it stand. Pour \ pint of cold water over loz. of gelatine and let it steep for lialf-an-hour; then pour over it h pint of boiling water and stir till the gelatine has completely dissolved, if it does not melt quickly stir it over the fire. When the gelatine has melted take it from the * fire, add to it the strained juice of three Lemons, the water in which the Lemon-peel has been steeping, and 1 pint of water with Coz. of sugar dissolved in it. Stir all well together and put it into a cool place to stiffen, either in the vessel it has been mixed in (in which case the jelly when cold must be broken up with a spoon or a knife and serVed in glasses, or used as a garnish for blanc-mange) or poured into a mould. (7) Soak 2oz. of gelatine in 1 pint of cold water for about three hours, then stir in the juice of six and the grated rinds of two Lemons, and lib. of powdered white sugar. Cover, let it stand for an hour, then pour in 1 pint of boiling water, and stir till the gelatine has co’mpletely dissolved ; strain it, add 2 wineglassfuls of white wine, strain it again through a flannel bag, pour it into a mould wetted inside with cold water, and let it stand all night. Turn it out next day on a glass dish. (8) Dissolve loz. of gelatine in § pint of water, then mix witli it the juice of two Lemons and sweeten to taste with loaf sugar. Whisk the whites of two eggs to a stiff froth, stir them in with the above mixture, turn the whole into a lined saucepan, and continue whisking it over the fire until on the point of boiling, then put in the thinly-pared rinds of the two Lemons, and let them steep for ten minutes. Afterwards strain the jelly through a jelly-bag until quite clear, pour it into a mould that has been rinsed out with cold water, and stand it on ice. When cold and firm, dip the mould into warm water, wipe it, turn the jelly out on to a fancy dish, and serve. (9) Soak loz. of isinglass in 1 pint of cold water for about ten minutes, then dissolve it over the fire. When dissolved add lib. of loaf sugar and the juice and rinds of two Lemons

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