Marbled Sweet Jelly. — Get a Jelly-mould, put some pieces
of different kinds of Jelly at the bottom, over these pour
some Jelly that has had milk or cream mixed with it to make
it white, so as to form the veins of the marble ; the Jelly
should be only just liquid, for if it is too warm it will melt
the other Jelly, and spoil the effect. Let the Jelly get cool
as quickly as possible, then proceed as before, continuing in
that way till the mould is full ; pack the mould in ice and
leave it till the Jelly is quite set. When ready, dip the
mould in tepid water, wipe it, and turn the Jelly out on to
a glass dish.
Mosaic Sweet Jelly. —Pour J pint of boiling cream on the
peel of either an orange or lemon, and when it is well flavoured
with the peel sweeten to taste with a little caster sugar ;
beat the yolks of four eggs with the cream, pour all into a
saucepan, and stir over a slow fire to thicken ; then mix in
some melted isinglass. Strain all through a fine hair sieve
into a basin, stand it on ice, and leave till firm. Select a
mould, lightly oil the inside, using a brush, cut the white
cream Jelly, with a knife first, and afterwards with small
tin cutters, and fix them to the mould, doing the bottom
first and the sides last. Stand the mould on the ice, pour
in gently a little orange Jelly, and let it get thick. When
that Jelly is set, pour more in, and continue in this way
till the mould is full ; cover and surround the mould with
ice, and let it remain for two hours undisturbed. When
ready, dip the mould in tepid water, wipe it with a hot towel,
and turn the Jelly on to a fancy dish. Great care must be
taken in making this Jelly that the colours do not melt and
intermingle.
Pink Jelly. — Soak 2oz. of gelatine in 1 pint of cold water,
then turn it into a saucepan, and add the peel and juice of two
moderate -sized lemons and Jib. of caster sugar. Boil the
whole until the gelatine has dissolved, then mix in 2 wine-
glassfuls each of brandy and white wine, add a few drops
of essence of ratafia, and boil up again. Strain the Jelly
3 N
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
786
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
J ellies — continued.
through a Jelly-bag, and pour it into a mould rinsed out
with cold water. On the following day, or when the Jelly
has set quite firm, it may be turned out of the mould on to
a glass or fancy dish, and served.
Plain Sweet Jelly. — Pare very thinly the rinds off two oranges
and one lemon, and put them in a saucepan with 1 break-
fast-cupful of caster sugar, six cloves, £oz. of cinnamon broken
in small pieces, a small blade of mace, the whites and broken
shells of two eggs, l|oz. of gelatine, and 1| pints of water.
Whisk all over the fire till boiling, then move it to the side,
and simmer for ten minutes ; colour it with 1 teaspoonful of
cochineal or caramel, strain two or three times through a
Jelly-bag, pour it into a mould, and leave till set before
turning out. ✪ Pink Jelly
Page 158 · 2 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
Marbled Sweet Jelly. — Get a Jelly-mould, put some pieces of different kinds of Jelly at the bottom, over these pour some Jelly that has had milk or cream mixed with it to make it white, so as to form the veins of the marble ; the Jelly should be only just liquid, for if it is too warm it will melt the other Jelly, and spoil the effect. Let the Jelly get cool as quickly as possible, then proceed as before, continuing in that way till the mould is full ; pack the mould in ice and leave it till the Jelly is quite set. When ready, dip the mould in tepid water, wipe it, and turn the Jelly out on to a glass dish.
Mosaic Sweet Jelly. —Pour 1/2 pint of boiling cream on the peel of either an orange or lemon, and when it is well flavoured with the peel sweeten to taste with a little caster sugar ; beat the yolks of four eggs with the cream, pour all into a saucepan, and stir over a slow fire to thicken ; then mix in some melted isinglass. Strain all through a fine hair sieve into a basin, stand it on ice, and leave till firm. Select a mould, lightly oil the inside, using a brush, cut the white cream Jelly, with a knife first, and afterwards with small tin cutters, and fix them to the mould, doing the bottom first and the sides last. Stand the mould on the ice, pour in gently a little orange Jelly, and let it get thick. When that Jelly is set, pour more in, and continue in this way till the mould is full ; cover and surround the mould with ice, and let it remain for two hours undisturbed. When ready, dip the mould in tepid water, wipe it with a hot towel, and turn the Jelly on to a fancy dish. Great care must be taken in making this Jelly that the colours do not melt and intermingle.
Pink Jelly. — Soak 2oz. of gelatine in 1 pint of cold water, then turn it into a saucepan, and add the peel and juice of two moderate-sized lemons and 1 lb. of caster sugar. Boil the whole until the gelatine has dissolved, then mix in 2 wineglassfuls each of brandy and white wine, add a few drops of essence of ratafia, and boil up again. Strain the Jelly
3 N
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
J ellies — continued.
through a Jelly-bag, and pour it into a mould rinsed out with cold water. On the following day, or when the Jelly has set quite firm, it may be turned out of the mould on to a glass or fancy dish, and served.
Plain Sweet Jelly. — Pare very thinly the rinds off two oranges and one lemon, and put them in a saucepan with 1 breakfast-cupful of caster sugar, six cloves, £oz. of cinnamon broken in small pieces, a small blade of mace, the whites and broken shells of two eggs, l|oz. of gelatine, and 1| pints of water. Whisk all over the fire till boiling, then move it to the side, and simmer for ten minutes ; colour it with 1 teaspoonful of cochineal or caramel, strain two or three times through a Jelly-bag, pour it into a mould, and leave till set before turning out.
Records on this page
Pink JellyPlain Sweet Jelly