Stock Jelly

Ingredients

• 3J quarts of water
• 1^ pounds of sugar
• 4 ounces of gelatine
• 5 lemons — juice of all
• thin shaved rinds of 2 or 3, according to size
• 1 ounce of whole spices — cloves, mace and stick cinnamon
• 5 whites of eggs to clarify it

Method

1. 1

   Put the water in a bright brass kettle, add all the other ingredients — the lemon juice squeezed in without the seeds, the yellow rind pared very thin, and the whites of eggs beaten a little with some water mixed in first.

2. 2

   Set the kettle on the side of a range and let it slowly come to a boil with occasional stirring.

3. 3

   Let it boil about half an hour, ensuring the white foam of egg on top becomes thoroughly cooked.

4. 4

   Run it through a jelly bag suspended from a hook.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 128. The excerpt below is the record exactly as published.

stock jelly should serve either for a large party or two or there meals. For 3 quarts of j6lly take: 3J quarts of water. 1^ pounds of sugar. 4 ounces of gelatine 5 lemons — juice of all, thin shaved rinds of 2 or 3, according to size. 1 ounce of whole spices — cloves, mace and stick cinnamon. 5 whites of eggs to clarify it

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