Russian Jelly

Ingredients

• half a package of gelatine
• the juice of two lemons
• the juice of two oranges
• half a pint of wine
• half a pint of sugar
• a pint of boiling water
• a gill of cold water
• a generous pint of strawberries or raspberries

Method

1. 1

   After soaking the gelatine in the cold water for two hours, pour upon it the pint of boiling water, and stir until the gelatine is dissolved; then add the sugar and all other ingredients except the berries.

2. 2

   Strain the mixture, and set the basin into another basin of ice-water.

3. 3

   Stir occasionally until it becomes cold and begins to congeal; then beat it with an egg-beater until it will scarcely run from the basin.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 374. The excerpt below is the record exactly as published.

Russian Jelly. This is made of half a package of gelatine, the juice of two lemons, the juice of two oranges, half a pint of wine, half a pint of sugar, a pint of boiling water, a gill of cold water, and a generous pint of strawberries or raspberries

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