Winter Jelly, Mosaic

Ingredients

• half a pint of cream
• the yolks of four eggs
• a little sugar
• some isinglass
• a little orange jelly
• a little oil for brushing the mould

Method

1. 1

   Boil the cream and infuse with orange or lemon peel.

2. 2

   Add sugar and beaten egg yolks, thicken over heat, then add melted isinglass.

3. 3

   Strain and cool on ice.

4. 4

   Brush a mould with oil, decorate with white cream jelly, pour in orange jelly, and let firm.

5. 5

   Serve by dipping the mould in hot water to release the jelly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2322. The excerpt below is the record exactly as published.

Winter Jelly, Mosaic — Boil half a pint of cream. When it boils, infuse the peel either of an orange or of a lemon, according as you wish to decorate the jelly with either. When the crcam has imbibed the flavour of the fruit, put in a little sugar. Break the yolks of four eggs, which beat ^\dth the cream, lay it on the fire to thicken, and then put in some isin- glass that has previously been melted. Strain the whole through a hair sieve, and put it in a basin, well covered, on some ice, in order that it may get quite firm. Now take the mould which you intend to use, brush it lightly with oil all over the inside, and then cut the white cream jolly with a knife in the first place, and next with small tin cutters. Decorate the mould without jiutting it on ice, for the damp would prevent the decoration from sticking on. Decorate the bottom first, next the sides ; then only put the mould over ice. Now pour a little orange jelly

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