Vanilla Jelly

Ingredients

• jelly in bottles containing half pints, pints, and quarts
• a cloth dipped in boiling water

Method

1. 1

   Melt the jelly in a bottle by placing it in lukewarm water.

2. 2

   Pour out as soon as it melts around the edges.

3. 3

   For small molds, color half with cochineal or vegetable coloring.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 226. The excerpt below is the record exactly as published.

vanilla jelly, but only a few drops to. impart a slight richness of flavour, which nothing else will do, just in the same way as in colouring jelly we may add one or two drops of cochineal to give it a slight tone, without adding sufficient to make the mould of jelly pink. Perhaps one of the nicest sweets that can be made is tipsy cake, made from stale sponge cakes or brioche cake, spread with apricot jam. If the tipsy cake is made from cake which has been cut in slices horizontally, spread these slices with a thin layer of jam, and then pile them up so as to regain the original shape of the cake. Now soak the cake in some wine, sherry being very good for the purpose, and let the cake thoroughly soak up the wine. Now pour over it a good rich custard flavoured with vanilla. Then take some almonds, blanch them, cut them into thin strips, and stick them in all over the cake. The flavour of vanilla harmonises extremely well with sherry and apricot jam. Essence of vanilla is also useful for making vanilla cream ice. When cream cannot be obtained an ex- cellent substitute can be made by. mix- ing two yolks of eggs with half a pint of milk and a tablespoonful of Swiss milk. Add sufficient sugar to sweeten the whole if the Swiss milk has not already sweetened it sufficiently. Add to this a saltspoonful of essence of vanilla. Now freeze the mixture, and a very ex- cellent ice will be made, though of course not equal to those that would be made from pure cream. VANILLA JELLY.— Vanilla jelly, as its name implies, is a very, delicious jelly, and can be obtained in bottles containing half pints, pints, and quarts. This jelly is particularly suited for being put into very small moulds, wrhen one mould forms a portion for each person. In melting the jelly in the bottle care should be taken not to over- heat it. The best way of melting jelly i)i bottles is to put the bottle into luke- warm water, and as soon as it Ls suffi- ciently melted round the edges, to pour it out at once, as of course the jelly will begin to melt round the outside before it does in the centre. The jelly in the neck of the bottle will be easily melted at once by placing round it a cloth dipped in boiling wafer

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