Sweet Jelly it la Princess Victoria

Ingredients

• 1 pint of milk
• the thin rind of half a lemon
• a small lump of sugar
• loz. of gelatine
• a few bruised coriander-seeds
• a slight flavouring of vanilla or noyeau

Method

1. 1

   Pour milk into a saucepan, add lemon rind, sugar, gelatine, coriander-seeds, and vanilla.

2. 2

   Stir until gelatine is dissolved.

3. 3

   Pass through a sieve, divide into three, colour one with cochineal.

4. 4

   Layer in a mould with ice, setting each layer before adding the next.

5. 5

   Once firm, turn out and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 163. The excerpt below is the record exactly as published.

Sweet Jelly it la Princess Victoria. — Pour 1 pint of milk into a saucepan, and add the thin rind of half a lemon, a small lump of sugar, loz. of gelatine, a few bruised coriander-seeds, and a slight flavouring of vanilla or noyeau

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