Venetian Jelly

Ingredients

• loz. of soaked gelatine
• f pint of hot water
• the juice of three lemons
• jib. of coarsely-crushed loaf sugar
• 3 wine-glassfuls of sherry
• 1 wineglassful of brandy
• Joz. of soaked gelatine
• J- pint of milk
• 2oz. of caster sugar
• the beaten yolks of two eggs
• jib. of sponge cakes

Method

1. 1

   Dissolve gelatine in hot water, add lemon juice and sugar.

2. 2

   Beat in egg whites and boil.

3. 3

   Strain and mix in sherry and brandy.

4. 4

   Decorate a mould with candied peel, fill with Jelly and set.

5. 5

   Prepare custard with gelatine, milk, and sugar, fill the mould with it after setting the Jelly.

6. 6

   Serve after cooling.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 164. The excerpt below is the record exactly as published.

Venetian Jelly. — Put loz. of soaked gelatine into a saucepan with f pint of hot water, and place it over the fire until dis- solved ; then add the juice of three lemons and jib. of coarsely- crushed loaf sugar. Beat the whites and shells of three eggs, stir them into the Jelly, and boil for five minutes longer. Take the Jelly off the fire, strain it, and mix in 3 wine- glassfuls of sherry and 1 wineglassful of brandy. Decorate the interior of a plain mould with small pieces of candied peel, dipping in the Jelly to make them stick, then half-fill the mould with the Jelly and leave it until set. Put Joz. of soaked gelatine in a saucepan with J- pint of milk and 2oz. of caster sugar, stir over the fire until dissolved, then move it to the side and stir in quickly the beaten yolks of two eggs. Move the custard away from the fire and let it cool. Moisten jib. of sponge cakes

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