Muscat Jelly

Ingredients

• 1 box of gelatine
• the juice of 2 lemons
• half a pound of sugar
• the whites of 2 eggs
• half a pound of muscatel grapes
• a little elder-flower water

Method

1. 1

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

2. 2

   Heat gently until boiling, then strain through a sieve until clear.

3. 3

   Stand in cold water, and when nearly set, stir in elder-flower water and muscatel grapes.

4. 4

   Pour into a mould and let set.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 20. The excerpt below is the record exactly as published.

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 beaten in a little water; place the pan on the fire and stir gently till it boils; take it up, and pass through a sieve till quite clear; stand in cold water, and when nearly set stir in a little elder-flower water

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