Mosaic Jelly

Ingredients

• One and one-half cups of milk
• two level tablespoons sugar
• rind of one-half lemon
• one-half bay-leaf
• one level tablespoon granulated gelatin
• one-fourth cup of water
• yolks two eggs

Method

1. 1

   Scald the milk with the sugar, lemon rind, and bay-leaf, then add the gelatin soaked in water for twenty minutes.

2. 2

   Stir until dissolved and strain the hot mixture gradually into the egg yolks slightly beaten.

3. 3

   Return to double boiler and stir until thickened.

4. 4

   Remove from fire and color one-half of the mixture either pink or green, and turn each half into a shallow pan wet with cold water.

5. 5

   When cold cut into squares or oblongs.

6. 6

   Line a mold with lemon jelly and garnish with the colored pieces.

7. 7

   Add the remaining jelly, chill thoroughly and serve on a platter garnished with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 82. The excerpt below is the record exactly as published.

MOSAIC JELLY— One and one-half cups of milk, two level tablespoons sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon granulated gelatin, one-fourth cup of water, yolks two eggs

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