Maraschino Jelly

Ingredients

• juice from an orange
• juice from a lemon
• juice from a peach
• a table-spoonful of orange-flower water
• twelve ounces of fine sugar
• a pint and a half of good strong calf's-foot stock
• half a pint of maraschino
• the frothed whites and crushed shells of eight eggs

Method

1. 1

   Squeeze and strain juices, add to sugar, dissolve with water, and boil to a rich syrup.

2. 2

   Combine with calf's-foot stock, maraschino, and egg whites.

3. 3

   Simmer for a few minutes, then strain through a jelly-bag until clear.

4. 4

   Add strawberries while cool, then mold the jelly.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 898. The excerpt below is the record exactly as published.

Maraschino Jelly. — Squeeze the juice from an orange, lemon, and peach. Strain and add it, with a table-spoonful of orange-flower water, to twelve ounces of fine sugar, on which the rind of part of a lemon has been rubbed off. Dissolve the sugar -with a wine-glassful of water, and boil untU it is reduced to a rich sjTup, when add it to a pint and a haH of good strong caLE's-foot stock, half a pint of maraschino, and the frothed whites and crushed shells of eight eggs

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