(3) Divide 1 pint of clear Jelly made with gelatine into
two parts, one containing one-third and the other two-thirds
of its bulk. To the one-third add 4 table-spoonfuls of rasp-
berry- or strawberry-juice and a few drops of carmine to
colour it, and to the remainder of the Jelly add a few table-
Jellies — continued.
spoonfuls of liqueur mixed in with a little white vanilla cream.
None of these ingredients should be mixed with the Jelly
until it has become nearly cold. Pack a cylinder-mould in
ice, pour the white mixture in to about one-fifth the height
of the mould, let it set, cover with an equal thickness of
the red mixture, and continue in this way until the mould is
full. The Jelly should not be poured in until the previous
layer is quite firm, otherwise they will not bind, and be
liable to disjoint when turned out. Let the Jelly remain for
about forty-five minutes, turn it out on to a dish, decorate
the top with a small aigrette of spun sugar, and the base
with preserved fruits, and serve.
Russian Jelly. — Dissolve fourteen sheets of French gelatine
in rather more than 1 pint of hot water, pour it into a
saucepan, sweeten to taste with loaf sugar, add the juice
of one lemon, the well-whisked whites of two eggs, and two
liqueur-glassfuls of Cognac✪ Russian Jelly ; whisk the whole over the fire
with an egg-beater until it boils. Put the thinly-pared rind
of a lemon at the bottom of a Jelly-bag, and pour the Jelly
over, when it runs through quite clear, whisk it until very
frothy. Fill a mould with the Jelly, pressing it down well,
and stand it in a cold place. When the Jelly is quite cold
and firm,- dip the mould quickly into hot water, wipe it, turn
the contents on to a dish, and serve.
Russian Sweet Jelly. — (1) Make a light Jelly with gelatine,
and when nearly cool mix with it 1 wineglassful of kirschen-
wasser, pour it into a copper basin, and stir over ice till it
begins to thicken. Pack a Jelly-mould in ice, pour a layer
of the Jelly into it, and when set put a layer of preserved
fruits, softened in water, stoned, and divided into small pieces,
Fig. 987. Russian Sweet Jelly
on the Jelly, put another layer of Jelly on the top, and con-
tinue in this way till the mould is full ; put the lid on the
mould, place salted ice on the top, and leave for thirty-five
minutes. Dip the mould in tepid water, wipe it, turn the
Jelly out on to a fancy dish, and garnish with whole pre-
served fruits (see Fig. 987).
(2) Pack a Jelly-mould in pounded ice. Make sufficient clear
Jelly to three-parts fill the mould, put it into a copper
basin, and mix with it 1 wineglassful each of rum, brandy,
and strained orange-juice ; grate in a little lemon- and orange-
peel, let it remain for five minutes, then pass it through a
fine hair sieve ; put it in the copper basin again and whip
over ice till it thickens but does not turn frothy. When the
whipping is done mix with it 4 or 5 table-spoonfuls of raw
pine-apple cut in dice, turn all into the mould, and leave
it to set for one hour. Dip the mould in tepid water, turn
the Jelly out on a dish that has been standing on ice for
a few minutes, and serve.
Page 160 · 1 recipe record 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
(3) Divide 1 pint of clear Jelly made with gelatine into two parts, one containing one-third and the other two-thirds of its bulk. To the one-third add 4 table-spoonfuls of raspberry- or strawberry-juice and a few drops of carmine to colour it, and to the remainder of the Jelly add a few table-
Jellies — continued.
spoonfuls of liqueur mixed in with a little white vanilla cream. None of these ingredients should be mixed with the Jelly until it has become nearly cold. Pack a cylinder-mould in ice, pour the white mixture in to about one-fifth the height of the mould, let it set, cover with an equal thickness of the red mixture, and continue in this way until the mould is full. The Jelly should not be poured in until the previous layer is quite firm, otherwise they will not bind, and be liable to disjoint when turned out. Let the Jelly remain for about forty-five minutes, turn it out on to a dish, decorate the top with a small aigrette of spun sugar, and the base with preserved fruits, and serve.
Russian Jelly. — Dissolve fourteen sheets of French gelatine in rather more than 1 pint of hot water, pour it into a saucepan, sweeten to taste with loaf sugar, add the juice of one lemon, the well-whisked whites of two eggs, and two liqueur-glassfuls of Cognac ; whisk the whole over the fire with an egg-beater until it boils. Put the thinly-pared rind of a lemon at the bottom of a Jelly-bag, and pour the Jelly over, when it runs through quite clear, whisk it until very frothy. Fill a mould with the Jelly, pressing it down well, and stand it in a cold place. When the Jelly is quite cold and firm,- dip the mould quickly into hot water, wipe it, turn the contents on to a dish, and serve.
Russian Sweet Jelly. — (1) Make a light Jelly with gelatine, and when nearly cool mix with it 1 wineglassful of kirschenwasser, pour it into a copper basin, and stir over ice till it begins to thicken. Pack a Jelly-mould in ice, pour a layer of the Jelly into it, and when set put a layer of preserved fruits, softened in water, stoned, and divided into small pieces,
Fig. 987. Russian Sweet Jelly
on the Jelly, put another layer of Jelly on the top, and continue in this way till the mould is full ; put the lid on the mould, place salted ice on the top, and leave for thirty-five minutes. Dip the mould in tepid water, wipe it, turn the Jelly out on to a fancy dish, and garnish with whole preserved fruits (see Fig. 987).
(2) Pack a Jelly-mould in pounded ice. Make sufficient clear Jelly to three-parts fill the mould, put it into a copper basin, and mix with it 1 wineglassful each of rum, brandy, and strained orange-juice ; grate in a little lemon- and orangepeel, let it remain for five minutes, then pass it through a fine hair sieve ; put it in the copper basin again and whip over ice till it thickens but does not turn frothy. When the whipping is done mix with it 4 or 5 table-spoonfuls of raw pine-apple cut in dice, turn all into the mould, and leave it to set for one hour. Dip the mould in tepid water, turn the Jelly out on a dish that has been standing on ice for a few minutes, and serve.
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Russian Jelly