Dantzig- Sweet Jelly. — Clarify sixteen or eighteen leaves of
French gelatine ; when it is cold, mix with it nearly ^ pint
of Dantzig brandy (paillette d’or), and add the syrup required
to sweeten. When the Jelly is half set, put it on ice, and stir
for a time, without letting it thicken ; then drop in 2 table-
spoonfuls of pistachios cut in slices. Pack a cylinder mould
in ice, pour the Jelly into it, and let it stand for one hour ;
then dip the mould in tepid water, wipe it well all round,
and turn the Jelly out on to a glass dish.
French Sweet Jelly. —Prepare lqt. of clear calf s-foot or
gelatine Jelly, sweetened and flavoured with sherry. Select
a fancy Jelly-mould, pour a small quantity of the Jelly in,
and leave it to set for two hours. Choose some fine ripe
fruit of any kind or kinds in season, wipe them, and pick off
the stalks ; arrange the fruit tastefully round the edge of the
mould, fixing them in their places with a little Jelly (if
currants, they may be arranged in bunches), pour in more of
the Jelly, and let it set, continuing in this way till the mould
is full. When the Jelly is quite set, turn it on a fancy glass
dish, garnish with crystallised fruits, and serve. See Fig. 985.
Gloucester Jelly. — (1) Put loz. each of sago, rice, pearl barley,
eringo-root, and hartshorn shavings into a saucepan with
J ellies — continued.
3 pints of water, set the saucepan at the side of the fire,
and simmer the contents gently until reduced to 1 pint. Let
it get cold, and it will set. To use it, dissolve in hot broth,
milk, or wine, and it will make a very nourishing drink.
(2) Put in a saucepan -|oz. each of rice, barley, isinglass,
and hartshorn shavings, pour in 1 pint of water, and boil until
the liquid has reduced to almost half its original quantity.
Strain the Jelly into a jar. When the Jelly is to be served,
it should be dissolved in milk, sweetened to taste with caster
sugar, and flavoured with a few drops of essence of lemon.
This Jelly is very agreeable for invalids.
Italian Jelly. — (1) Half fill a mould with clear calf’s-foot
Jelly ; cut some slices of Gruyere cheese into small rounds
with a tin cutter, lay them in circles round the Jelly, over-
lapping one another in the mould, cover with more Jelly,
and leave them till set. Fill up the mould with the rounds of
cheese aud Jelly, proceeding as before, and allowing each layer
of the Jelly to set before another is added. Pack the mould
in pounded ice, and leave it for two hours. Then dip the
mould in tepid water, wipe it, and turn the Jelly out on to
a fancy dish. ✪ Border of Sweet Jelly with Fruit
Page 154 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dantzig- Sweet Jelly. — Clarify sixteen or eighteen leaves of French gelatine ; when it is cold, mix with it nearly ^ pint of Dantzig brandy (paillette d’or), and add the syrup required to sweeten. When the Jelly is half set, put it on ice, and stir for a time, without letting it thicken ; then drop in 2 tablespoonfuls of pistachios cut in slices. Pack a cylinder mould in ice, pour the Jelly into it, and let it stand for one hour ; then dip the mould in tepid water, wipe it well all round, and turn the Jelly out on to a glass dish.
French Sweet Jelly. —Prepare lqt. of clear calf s-foot or gelatine Jelly, sweetened and flavoured with sherry. Select a fancy Jelly-mould, pour a small quantity of the Jelly in, and leave it to set for two hours. Choose some fine ripe fruit of any kind or kinds in season, wipe them, and pick off
the stalks ; arrange the fruit tastefully round the edge of the mould, fixing them in their places with a little Jelly (if currants, they may be arranged in bunches), pour in more of the Jelly, and let it set, continuing in this way till the mould is full. When the Jelly is quite set, turn it on a fancy glass dish, garnish with crystallised fruits, and serve. See Fig. 985.
Gloucester Jelly. — (1) Put loz. each of sago, rice, pearl barley, eringo-root, and hartshorn shavings into a saucepan with
J ellies — continued.
3 pints of water, set the saucepan at the side of the fire, and simmer the contents gently until reduced to 1 pint. Let it get cold, and it will set. To use it, dissolve in hot broth, milk, or wine, and it will make a very nourishing drink.
(2) Put in a saucepan -|oz. each of rice, barley, isinglass, and hartshorn shavings, pour in 1 pint of water, and boil until the liquid has reduced to almost half its original quantity. Strain the Jelly into a jar. When the Jelly is to be served, it should be dissolved in milk, sweetened to taste with caster sugar, and flavoured with a few drops of essence of lemon. This Jelly is very agreeable for invalids.
Italian Jelly. — (1) Half fill a mould with clear calf’s-foot Jelly ; cut some slices of Gruyere cheese into small rounds with a tin cutter, lay them in circles round the Jelly, overlapping one another in the mould, cover with more Jelly, and leave them till set. Fill up the mould with the rounds of cheese aud Jelly, proceeding as before, and allowing each layer of the Jelly to set before another is added. Pack the mould in pounded ice, and leave it for two hours. Then dip the mould in tepid water, wipe it, and turn the Jelly out on to a fancy dish.
Records on this page
Border of Sweet Jelly with FruitDantzig Sweet JellyFrench Sweet JellyItalian Jelly