Pink Jelly

Ingredients

• 2oz. of gelatine
• 1 pint of cold water
• the peel and juice of two moderate-sized lemons
• 1lb. of caster sugar
• the juice of four lemons
• 1 pint of white wine

Method

1. 1

   Soak gelatine, combine with water, lemon peel, and sugar in a saucepan.

2. 2

   Boil until dissolved, add brandy and white wine, strain, and pour into a mould.

3. 3

   Set overnight before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 158. The excerpt below is the record exactly as published.

Pink Jelly. — Soak 2oz. of gelatine in 1 pint of cold water, then turn it into a saucepan, and add the peel and juice of two moderate -sized lemons and Jib. of caster sugar. Boil the whole until the gelatine has dissolved, then mix in 2 wine- glassfuls each of brandy and white wine, add a few drops of essence of ratafia, and boil up again. Strain the Jelly 3 N For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 786 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. J ellies — continued. through a Jelly-bag, and pour it into a mould rinsed out with cold water. On the following day, or when the Jelly has set quite firm, it may be turned out of the mould on to a glass or fancy dish, and served. Plain Sweet Jelly. — Pare very thinly the rinds off two oranges and one lemon, and put them in a saucepan with 1 break- fast-cupful of caster sugar, six cloves, £oz. of cinnamon broken in small pieces, a small blade of mace, the whites and broken shells of two eggs, l|oz. of gelatine, and 1| pints of water. Whisk all over the fire till boiling, then move it to the side, and simmer for ten minutes ; colour it with 1 teaspoonful of cochineal or caramel, strain two or three times through a Jelly-bag, pour it into a mould, and leave till set before turning out. Red Jelly. — To loz. of isinglass soaked in f pint of water add the eighth part of the well-beaten white of an egg, put it in a saucepan over the fire, and when nearly melted add lib. of lump sugar broken small and -J- table-spoonful of finely- powdered cochineal, and ten minutes before taking it from the fire add the grated rind of three lemons. Eemove the pan from the fire, and add the juice of four lemons and J pint of white wine

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