Snow Jelly

Ingredients

• One ounce of gelatine
• one quarter pound of sugar
• one half gill of brandy
• the juice of two lemons
• yolks of two eggs
• whites of four eggs
• the sixth part of a grated nutmeg
• one half tea-spoonful of ground cinnamon
• one quart of cold water

Method

1. 1

   Soak the gelatine in one gill of water for one hour.

2. 2

   Heat the remaining water, then add the soaked gelatine, sugar, nutmeg, lemon juice, cinnamon, and brandy.

3. 3

   Whip the yolks and whites of two eggs with a tablespoon of cold water, add to the mixture, and boil for two minutes.

4. 4

   Strain through a flannel bag until clear.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 125. The excerpt below is the record exactly as published.

SNOW JELLY. 189 tiue and milk together until the former is quite dissolved, and then place the pan on one side. Place now in a larger pan the cream, which must be thick, and quite sweet ; add to it the lemon rind, sugar, and cinnamon, allow the cream to "boil, then take the pan from the fire. Beat now well in a bowl the yolks of eggs, and pour over them the hot milk and gelatine. Pour all now into the sauce-pan with the cream, return it to the fire, and stir well thereon for three minutes, taking great care not to allow it to boil. Remove the pan from the fire, lift out the cinnamon stick, and stir all until quite cold, but not set, then pour the mixture into a mould, which must first be dipped into cold water. NOTE.— Unless the cream is very thick, a little more gelatine must be used in summer. Snow Jelly. — One ounce of gelatine, one quarter pound of sugar, one half gill of brandy, the juice of two lemons, yolks of two eggs, whites of four eggs, the sixth part of a grated nutmeg, one half tea-spoonful of ground cinnamon, one quart of cold water

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