Pomegranate Jelly

Ingredients

• 1 pint syrup from the pomegranate seeds
• ^ pint water
• Juice of 2 lemons
• Rind of 1 lemon
• 4 oz. lump sugar
• Whites and shells of 3 eggs
• 1£ oz. gelatine
• A few drops of cochineal

Method

1. 1

   Take the seeds from as many pomegranates as will yield 1 pint syrup, put into a pan with all the above ingredients, first slightly beating the eggs with a little of the water; stand over a gentle heat, whisk until it boils, and when the scum will rise to the top remove the whisk, cover the pan, and allow it to stand 10 minutes.

2. 2

   Pass a quart of boiling water through the jelly bag to warm it, then the jelly; when clear, pour into a copper mould, set aside until firm, then dip in warm water and turn out quickly.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 31. The excerpt below is the record exactly as published.

POMEGRANATE JELLY. 1 pint syrup from the pomegranate seeds ^ pint water Juice of 2 lemons Rind of 1 lemon 4 oz. lump sugar Whites and shells of 3 eggs 1£ oz. gelatine A few drops of cochineal

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