Violet Jelly
From Harper's cook book encyclopædia, 1902
Serves 2
Serve with whipped cream and candied violets.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 241. The excerpt below is the record exactly as published.
Violet Jelly JELLIES Johnny Cake ion, parsley, three cloves, and a pinch of salt and cayenne. Have ready a half-box of gelatine which has been soaked for an hour in a cupful of cold water ; turn this into the boiling juice, stir until the gelatine is dissolved, remove from the fire, and strain through a flannel jelly-bag into a mould to form. Put a half-box of gelatine in a bowl, and pour over it a small cupful of cold water. When the gelatine. has soaked for an hour, add to it a cupful of granulated sugar, the juice of two large oranges with the grated peel of one, the juice of one lemon, a pinch of cinnamon, and two large cupfuls of boiling water. Stir until the gelatine is dissolved, and strain through a flannel jelly- bag into a mould wet with cold water. Allow the liquid to drip through the flannel, but do not squeeze the bag, as that will make the jelly cloudy. When cool, set the mould containing the jelly in the ice-chest or other cold place for at least twelve hours to form. Violet Jelly. — Take a quart of water and a cupful of granulated sugar and boil to a clear syrup for two minutes. Then throw in a double handful of stemmed violets, and slowly simmer on the back of the stove for fifteen min- utes ; strain, dissolve a table-spoonful of gelatine
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