Milk Jelly

Ingredients

• 1/2 pt. of thin cream
• 2 1/2 layers or 1 tsp. of gelatine
• 1/2 cupful of sugar dissolved in 5 tbsps. of water
• 1/2 pt. of Madeira
• 1 tsp. of lemon juice

Method

1. 1

   The cream, sugar and lemon juice are boiled together, then add the dissolved gelatine and let it cool.

2. 2

   Add the wine and the lemon juice, fill into glasses and let it get stiff.

Nutrition per serving

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 183. The excerpt below is the record exactly as published.

MILK JELLY. Quantity for 1 Person. % pt. of thin cream 2 % layers or 1 tsp. of gelatine % cupful of sugar dissolved in 5 tbsps. of ii grated lemon rind water % pt. of Madeira 1 tsp. of lemon juice Preparation: The cream, sugar and lemon juice are boiled together, then add the dissolved gelatine and let it cool. Add the wine and the lemon juice, fill into glasses and let it get stiff. V No. 41— CHOCOLATE CREAM WITH RED WINE. Quantity for 1 Person. % lb. of chocolate 3 layers or 1 tsp. of white 1/5 pt. of red wine gelatine 1/5 cupful of sugar Whites of 2 eggs % cupful of water % tsp. of vanil|a Preparation: Chocolate and sugar are dissolved in the red wine, and the gelatine in the % cupful of water ; pass the chocolate and gelatine through a sieve, and mix. Beat the whites of eggs to a stiff froth, and quickly add to the first mixture, spread a drop of good oil over the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in the cream, and when stiff, turn it out. No. 42— RHUBARB JELLY. Quantity for 1 Person. % lb. of rhubarb % pt. of water % lb. of sugar 2 layers or 1 tsp. of gelatine %

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