Muscat Jelly

Ingredients

• a box of gelatine
• 2 lemons
• half a pound of sugar
• the whites of 2 eggs

Method

1. 1

   Soak gelatine in water, add lemon juice, sugar, and beaten egg whites.

2. 2

   Boil, strain until clear, and stand in cold water.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 18. The excerpt below is the record exactly as published.

a box of gelatine dissolved in a small quantity of boiling water; stir well, pour into a wet mould, and stand on the ice till quite firm ; serve with a custard poured over it. EBONY CREAM Stew 2 pounds of French prunes in a little CREAMS 77 water ; pass them through a sieve ; add half an ounce of gelatine melted in a little water; a quarter of a pound of sugar ; allow to boil ; pour into a mould; when cold turn it out and serve with whipped cream. HUNGARIAN CREAM Put 1 pint of milk, half a pound of sugar, and 8 eggs into a pan ; stir over the fire a few minutes; add half announce of isin- glass ; take from the fire and stand in a pan of cold water; add a glass of maraschino, 4 ounces of candied cherries, and half a cup of cream; stir till nearly set; pour into a mould, and stand on ice. NORMANDY CREAM Put half a pint of cream into a pan to- gether with half a pint of milk, 1 box of gelatine, sugar to the taste, and a little va- nilla ; stir well ; do not allow to boil ; wet a mould, and arrange candied fruits in the bottom ; pour in some of the cream, and set aside to cool ; when firm lay in some more candied fruits and add more cream ; repeat 78 COLD DISHES FOR HOT WEATHER till the mould is quite full ; place on the ice to set. PINEAPPLE CREAM Pour a little melted raspberry jelly in the bottom of a mould and allow it to set ; soak a quarter of an ounce of gelatine in a gill of milk; stir it over the fire till thoroughly melted; beat a pint of cream to a froth; add a quarter of a pound of sugar and half a pound of chopped preserved pineapple; stir in the gelatine ; when the raspberry jelly is set, pour in the cream. PRUSSIAN CREAM Beat half a pint of cream to a froth ; add sugar to taste, and the juice of 2 lemons ; beat 4 eggs ; add to them a glass of maras- chino; mix with the cream, and beat; stir in a little isinglass melted in water ; have a mould standing in ice-water, pour a little of the jelly around it ; sprinkle with blanched pistachios and candied cherries; when set pour in the cream, allow to set, and turn out on a dish. Cbarlottes APRIOOT CHARLOTTES Butter a mould. Cut a stale loaf into fin- gers, and a round the size at the bottom of the mould ; fry them in butter and arrange them in the mould. Pare and stone a pound and a half of apricots ; boil them with one pound of sugar for half an hour. Pour into the mould, cover with slices of bread dipped in butter, and bake in a moderate oven. Turn out on a dish and sift powdered sugar over it. CHARLOTTE - RUSSE Dip a mould in water ; line it with small sponge-cakes; put glace cherries on the bottom ; mix a tablespoonf ul of sugar with a little lemon -juice and brandy. Add 2 80 COLD DISHES FOR HOT WEATHER tablespoonfuls of cream, and whisk to a stiff froth ; stir in a little gelatine dissolved in milk. Fill the mould, cover with cake, and stand in a cool place to set. CORNUCOPIAS Mix well together 3 eggs, half a pound of sugar, half a pound of flour, 2 tablespoon- fuls of water, 1 teaspoonf ul of baking-powder. Drop in tablespoonfuls on a pan, and bake in a moderate oven ; when done, take out, and while still hot roll in the form of a cor- nucopia, and hold in shape till cold ; fill the cornucopias with whipped cream. GOOSEBERRY CHARLOTTE Pick 2 pounds of gooseberries. Wash them well, and boil with half a pound of sugar un- til reduced to a pulp. Dissolve a little gela- tine in half a cupful of hot water; mix it with the gooseberries, and pass them through a fine sieve. Line a mould with small sponge- cakes and pour in the gooseberries. Stand aside to set. Turn out on a dish, and serve with cream. CHARLOTTES 81 ORANGE CHARTREUSE Make a quart of calf's-foot jelly, flavor it with orange, and keep in a liquid state; peel 4 oranges, and divide into small sections, be- ing careful not to break the inner skin ; place the oranges in a flat dish and sprinkle pow- dered sugar over them, and set aside for two hours. Pour about a teacupful of the jelly into a plain mould ; let set, and arrange upon it a layer of oranges ; pour over these some jelly ; allow it to set ; then some more oranges, and so on till the mould is quite full. When quite firm turn out on a dish, and surround the base with a border of whipped cream, and sprinkle the latter with chopped pistachios. PINEAPPLE TRIFLE Make small holes in a stale sponge-cake, and pour over it as much of the syrup of a pineapple as it will absorb; chop a few slices of the pineapple, put them around the bottom of the cake, and pour cream over the whole ; sprinkle with blanched almonds and pista- chios cut very small, and candied cherries. 6 82 COLD DISHES FOR HOT WEATHER PORCUPINE Put a pound of raspberries into a pan with a pound and a half of apples, pared, cored, and sliced ; add enough powdered sugar to sweeten it, and boil on a slow fire till the apples are soft and pulpy ; then pass through a sieve ; stir in 2 ounces of dissolved gela- tine, and pour into an oval mould; when firm turn out on a dish ; stick it over with thinly cut almonds, to imitate the quills of a porcupine ; pour over whipped cream and serve. RASPBERRY GATEAU Cut a sponge-cake into slices half an inch thick ; place them in a dish ; pour over them a pound and a half of raspberries and cur- rants stewed with half a pound of sugar ; allow to stand for half an hour; pile the cake in the centre of a dish; whip some cream to a froth ; sweeten with sugar and flavor with wine ; pour it over the cake, and send to the table. CHARLOTTES 83 STRAWBERRY CHARLOTTE Line a mould with lady's -fingers; cover the bottom with a layer of jelly of some bright color. Make a filling as follows : put a pint of thick cream into a pan together with an ounce of. dissolved gelatine and a pound of picked strawberries ; mix thorough- ly and pour into the mould ; cover the top with some more fingers, place on the ice to set ; serve with whipped cream. bellies APRICOT JELLY Place a tin of apricots in a pan with half a pound of sugar and allow them to boil; strain oflP the syrup ; take out the kernels and remove the skin from the apricots ; allow to cool ; add to a pint of the syrup half a box of gelatine dissolved in a little water ; boil, and clarify with the whites of eggs ; pour a little jelly into the bottom of a mould, and when it is beginning to set place over it some of the apricots ; add more jelly and apricots till the mould is full ; set in a cool place, and serve with whipped cream. CLARET JELLY Mix together half a pound of powdered sugar, 1 bottle of claret, the juice and rind JELLIES 85 of a lemon, a small pot of currant jelly, and half a box of gelatine ; boil for ten minutes; add a little brandy; strain, and allow to cool. CHERRY JELLY Soak a box of gelatine in a pint and a half of water; add the juice of 4 lemons, half a pound of sugar, and the whites of 2 eggs beaten in a little water ; stir over the fire till it boils ; pass through a jelly-bag un- til clear, then add half a glass of noyau, a few drops of essence of almonds, and color with a few drops of cochineal ; pour into a mould. MUSCAT JELLY Soak 1 box of gelatine in water, add the juice of 2 lemons, half a pound of sugar, and the whites of 2 eggs

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