Venetian Jelly

Ingredients

• ¼ lb. of candied peel
• ½ pint of jelly
• 4 sponge cakes
• ¼ lb. of ratafias
• 1 glass of brandy or sherry
• ½ oz. of gelatine

Method

1. 1

   Garnish a plain mould round with candied peel cut into strips, half fill the mould with jelly; while it is setting, steep some sponge cakes and ratafias in sherry or brandy, and pour over some rich thick custard that has been made with some gelatine in it.

2. 2

   Fill up the mould, let it set, and then turn out.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 29. The excerpt below is the record exactly as published.

oz. of gelatine ; ^ lb. :f»f sugar (about) ; 1 lemon. Take six oranges, grate the skins, mix the grated >jeel with the juice and pour through a sieve. Dissolve Ihree-quarters of an ounce of gelatine, and mix up ?2nough powdered sugar to sweeten the mixture. ?5queeze in the juice of a lemon. Let it boil, stirring tt well all the time. Pour into a china mould. Snowdon Pudding. For Five Persons. — j lb. of suet ; j lb. of ground rice ; lb. of castor sugar ; 2 eggs ; 2 ozs. of orange marmalade. Mix well together a quarter of a pound of finel}^ Ihopped suet, the same weight of ground rice and aastor sugar, two ounces of orange marmalade. Beat wo eggs and mix all well together. Put the pudding nnto a buttered mould or basin, and boil two hours, ft lurn out and serve with arrowroot sauce flavoured iiflth sugared sherry. Venetian Jelly. For Ten Persons. — j lb. of candied peel ; f pint of jelly S3 on page 98 ; 4 sponge cakes ; j lb. of ratafias ; 1 glass ff brandy or sherry

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