Whipped Jelly

Ingredients

• Make lemon jelly in the usual way.
• Place it in a bowl on the ice.
• Turn into a mold.

Method

1. 1

   Make lemon jelly in the usual way.

2. 2

   Place it in a bowl on the ice, and when it is cool, but before it begins to harden, beat with a Dover beater until white and frothy.

3. 3

   Turn into a mold and set in a cool place to harden; serve with boiled custard or with preserved cherries or other fruit.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 80. The excerpt below is the record exactly as published.

WHIPPED JELLY Make lemon jelly in the usual way. See directions above. Place it in a bowl on the ice, and when it is cool, but before it begins to harden, beat with a Dover beater until white and frothy. Turn into a mold and set in a cool place to harden; serve with boiled custard or with preserved cherries or other fruit. COFFEE JELLY V4 box or 1 tablespoon gelatine % cup boiling water 1/4 cup cold water V4 cup sugar 1 cup strong coffee Soak the gelatine in the cold water for two hours ; add the boil- ing water and sugar and stir until dissolved; then add the coffee; 213 PUDDINGS AND DESSERTS FamyolFJu" strain through cheesecloth into a wet mold and stand away until the following day. Serve with whipped cream. SPANISH CREAM 1/2 box or 2 tablespoons gelatine 3 eggl 1 quart milk Pinch of salt 1/2 cup sugar 1 tablespoon vanilla Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire ; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream. BAVARIAN CREAM V2 box or 2 tablespoons gelatine 5 tablespoons powdered sugar 1 pint milk 1 cup milk Yolks of 7 eggs 1 cup rich cream 1 teaspoon vanilla Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until hght; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream ; flavor and add more sugar if desired. Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time. BRIDGE-WHIST PUDDING 1 pint milk Vi box or 1 tablespoon gelatine 1 egg 14 cup water Sugar English walnuts 1 teaspoon vanilla Candied cherries 1 cup thick cream Lady fingers Make a custard of the milk and egg, sweetening to taste and flavoring with vanilla; to this add the cream, whipped, and the gelatine, dissolved in the water. Add chopped walnuts and cherries and turn into a mold

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