Milk Jelly (2)

Ingredients

• Cover a packet of gelatine
• then pour over it ½ pint boiling water
• ½ lb. castor sugar
• Beat up 3 eggs thoroughly
• add 1 pint milk
• Strain the juice of 3 lemons

Method

1. 1

   Cover a packet of gelatine with cold water until soft, then pour over it ½ pint boiling water and ½ lb. castor sugar.

2. 2

   Beat up 3 eggs thoroughly, add 1 pint milk.

3. 3

   Mix these well together, and add to the gelatine and sugar.

4. 4

   Strain the juice of 3 lemons into it all and stir.

5. 5

   Pour it into a mould until set firmly.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 173. The excerpt below is the record exactly as published.

Milk Jelly (2). Cover f packet of gelatine with cold water until soft, then pour I over it ^ pint boiling water, ^ lb. castor sugar. Beat up 3 egga thor- oughly, add 1 pint millc. Mix these well together, and add to the (gelatine and sugar. Strain the juice of 3 lemons

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