Melon in Claret Jelly

Ingredients

• 1 oz. of isinglass
• 1 teacupful of cold water
• ½ pint of claret
• the juice and thinly-pared yellow rind of a moderate-sized lemon
• half a stick of cinnamon
• a few cloves
• 4 table-spoonfuls of caster sugar
• the beaten whites and shells of two eggs
• the juice from a tin of Melons
• 1 pint of thick cream

Method

1. 1

   Soak the isinglass in cold water for half an hour, then combine it with claret, lemon juice and rind, cinnamon, cloves, and caster sugar in a saucepan.

2. 2

   Add beaten egg whites and melon juice, stir until boiling, then simmer for twenty minutes.

3. 3

   Strain the jelly until clear, layer melon pieces and jelly in a mould, and let set.

4. 4

   Whip cream, dip the mould in hot water, turn out the jelly, and serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 508. The excerpt below is the record exactly as published.

Melon in Claret Jelly. — Soak loz. of isinglass in 1 tea- cupful of cold water for half an -hour, then put it into a lined saucepan with § pint of claret, the juice and thinly- pared yellow rind of a moderate-sized lemon, half a stick of cinnamon, a few cloves, and 4 table-spoonfuls of caster sugar. Add the beaten whites and shells of two eggs, to- gether with the juice from a tin of Melons, and stir the whole over the fire until boiling ; then move the saucepan to the side, put the lid on, and let the contents simmer for twenty minutes. Cut the slices of Melon into small fancy-shaped pieces, and strain the jelly two or three times through a jelly-bag until quite clear. Thoroughly clean the interior of a mould, and arrange at the bottom a few pieces of Melon ; pour over them a thin layer of the jelly, and let it set. Fill the mould in this manner with alternate layers of fruit and jelly, and stand it in a cool place for a few hours. Sweeten 1 pint of thick cream

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