Lemonade Jelly

Ingredients

• Take twelve lemons
• Put these in one pint of boiling water
• Pour one pint of cold water to the gelatine
• pour over it one quart of boiling water
• add two quarts of clear cold water

Method

1. 1

   Steep lemon rinds in boiling water.

2. 2

   Squeeze juice from lemons.

3. 3

   Dissolve gelatine in boiling water, add lemon juice and steeped rinds, then cold water.

4. 4

   Set to cool and stiffen.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 103. The excerpt below is the record exactly as published.

Lemonade Jelly.— Orange Jelly.— Fruit in Jelly. — Rock Cream. — Cream Jelly. — Jerusalem Cream. — Farina Jelly. — Blanc-mange, No. 1. — Blanc-mange, No. 2. — Chocolate Blanc-mange, No. 1. — Chocolate Blanc-mange, No. 2. — Jelly without Wine. — Bavarian Cream. — A Pretty Supper -dish of Jelly.— To Make a ** Hen's Nest." — Carrageen Moss Blanc -mange. — Chocolate Charlotte- Russe. — Apples with Jelly. — Ellie's £claires. — ^Flummery. — Char- lotte-Russe. — Almond Blanc-mange. Calf's Foot Jblly. Boil four feet that have been well cleaned and the hoofs taken off. When the feet are boiled to pieces, strain the liquor through a colander, and when cold, skim off all the grease and measure the jelly into a preserving-kettle, leaving behind the dregs which will be at the bottom. From four feet the yield should be about two quarts of jelly. Pour into it one quart of wine, the juice of six fresh lemons, strained from the seeds, one pound and a half of sugar, a little powdered mace or cinnamon, as well as the thinly-pared rinds of the six lemons. Wash eight eggs very clean, and whip up the whites to a froth ; crush the shells and put them in for clearing also; set the kettle over a good brisk fire ; stir until the jelly is melted, but do not touch it afterwards ; when it boils to one side, leaving an opening where the jelly looks clear, and the dross accumulates on the other side, it is done ; remove the dross carefully, and be provided with a kettle of hot water, if you have a regular jelly-strainer, as is 10 218 VIRGINIA COOKERY-BOOK. desirable in every household ; lift up the lid and fill the double lining with boiling water, to expedite the running through of the jelly. A square of scalded flannel laid across the mouth and held down by the top answers just as well for a bag as any other shape. Pour back what will run out in a thick, muddy stream at first, and keep returning the jelly to the strainer until it runs through perfectly clear; then leave it to drip, putting a cover all over, to keep out the dust ; if you have not a jelly-strainer, im- provise one out of flannel, and suspend it between the backs of two chairs. Jelly without Eggs or Boiling. To one paper of Coxe's Gelatine pour one pint and a half of cold water, the juice of three lemons, and the rinds pared thin. Let it stand so for an hour; then pour over it three pints of boiling water and one pint and a half of wine; add one pound and a half of loaf-sugar, strain through a napkin, and when cold it is ready for use. Allow it about twelve hours for hardening. This recipe does in an emergency, but is not recom- mended as being equal to the others given. Isinglass Jelly. Take two ounces of Cooper's Isinglass, break it up, wasK it clean, and put it to soak in two quarts of cold water. Let it set for two or three hours, and then add to it two pounds of white sugar. Put in, for clearing, the whites of four eggs, beaten well, the juice of four lemons and their rinds, peeled very thin, also a stick of cinnamon, and half a dozen blades of mace. Stir all well together, and then put on the fire, and let it boil for twenty minutes, being careful not to stir it. When you think it is done add gently one quart of clear wine. VIRGINIA COOKERT-BOOK. 219 Strain through a jelly-bag, but take care not to shake it while the jelly is dripping, or it will certainly be muddy. Lemonadb Jelly. Take twelve lemons and pare off very thinly the rinds of six. Put these in one pint of boiling water, cover them, and let them steep while the other ingredients are being prepared. Rub the lemons and squeeze them dry. Pour one pint of cold water to the gelatine, let it soften for twenty minutes, and then, emptying it into a large bowl, pour over it one quart of boiling water, which should completely dissolve it. If this is not the case, put it over the fire until not a particle of unmelted gelatine is to be seen. Now strain the juice into it, and add the rinds and water in which they have been steeping, with two quarts of clear cold water.

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