* fire, add to it the strained juice of three Lemons, the
water in which the Lemon-peel has been steeping, and 1
pint of water with Coz. of sugar✪ Lemon and Gelatine Jelly dissolved in it. Stir all
well together and put it into a cool place to stiffen, either
in the vessel it has been mixed in (in which case the jelly
when cold must be broken up with a spoon or a knife and
serVed in glasses, or used as a garnish for blanc-mange)
or poured into a mould.
(7) Soak 2oz. of gelatine in 1 pint of cold water for about
three hours, then stir in the juice of six and the grated rinds
of two Lemons, and lib. of powdered white sugar. Cover,
let it stand for an hour, then pour in 1 pint of boiling
water, and stir till the gelatine has co’mpletely dissolved ;
strain it, add 2 wineglassfuls of white wine, strain it again
through a flannel bag, pour it into a mould wetted inside
with cold water, and let it stand all night. Turn it out
next day on a glass dish.
(8) Dissolve loz. of gelatine in § pint of water, then mix
witli it the juice of two Lemons and sweeten to taste with
loaf sugar. Whisk the whites of two eggs to a stiff froth,
stir them in with the above mixture, turn the whole into
a lined saucepan, and continue whisking it over the fire
until on the point of boiling, then put in the thinly-pared
rinds of the two Lemons, and let them steep for ten
minutes. Afterwards strain the jelly through a jelly-bag
until quite clear, pour it into a mould that has been rinsed
out with cold water, and stand it on ice. When cold and
firm, dip the mould into warm water, wipe it, turn the
jelly out on to a fancy dish, and serve.
(9) Soak loz. of isinglass in 1 pint of cold water for
about ten minutes, then dissolve it over the fire. When
dissolved add lib. of loaf sugar and the juice and
rinds of two Lemons ; stir till the sugar has dissolved,
then let it come to the boil and boil for ten minutes.
Strain, and put it into a mould wetted inside with cold
water.
(10) Peel as thinly as possible the yellow rinds of two
small Lemons or one large one, put them into a jug with
loz. of isinglass, Joz. of gum Arabic, -] lb. of loaf sugar,
and 1 teaspoonful of cloves. Pour over these ingredients
1 pint of port wine✪ Port Wine Jelly, cover the jug, and let them infuse
for one night. On the following morning, stand the jug
in a saucepan of boiling water, place it over the fire, and
stir the contents with a wooden spoon until the isinglass
has dissolved. When ready, pour the jelly through a jelly-
bag, strain until clear, pour it into a mould, and stand it
For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
845
Lemons — continued.
in a cool place until firm. When ready to serve the jelly,
turn it out of the mould on to a glass dish.
(11) With lOoz. of loaf sugar grate off all the rind of
eight Lemons, add to it the strained juice of the eight
Lemons and 1 pint of water, mix well, put it in a sugar-
boiler and boil, skimming off all scum that rises, till
char; then add a few drops of burnt sugar to colour, ljmz.
of isinglass soaked and dissolved in % pint of water, and
1 wineglassful of gin or whisky ; strain it through a jelly-
bag, pour it when nearly cold into a shape, and let it stand
on ice or in a cold place till firm enough to turn out. ✪ Lemon Jelly
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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* fire, add to it the strained juice of three Lemons, the
water in which the Lemon-peel has been steeping, and 1
pint of water with Coz. of sugar dissolved in it. Stir all
well together and put it into a cool place to stiffen, either
in the vessel it has been mixed in (in which case the jelly
when cold must be broken up with a spoon or a knife and
serVed in glasses, or used as a garnish for blanc-mange)
or poured into a mould.
(7) Soak 2oz. of gelatine in 1 pint of cold water for about
three hours, then stir in the juice of six and the grated rinds
of two Lemons, and lib. of powdered white sugar. Cover,
let it stand for an hour, then pour in 1 pint of boiling
water, and stir till the gelatine has co’mpletely dissolved ;
strain it, add 2 wineglassfuls of white wine, strain it again
through a flannel bag, pour it into a mould wetted inside
with cold water, and let it stand all night. Turn it out
next day on a glass dish.
(8) Dissolve loz. of gelatine in § pint of water, then mix
witli it the juice of two Lemons and sweeten to taste with
loaf sugar. Whisk the whites of two eggs to a stiff froth,
stir them in with the above mixture, turn the whole into
a lined saucepan, and continue whisking it over the fire
until on the point of boiling, then put in the thinly-pared
rinds of the two Lemons, and let them steep for ten
minutes. Afterwards strain the jelly through a jelly-bag
until quite clear, pour it into a mould that has been rinsed
out with cold water, and stand it on ice. When cold and
firm, dip the mould into warm water, wipe it, turn the
jelly out on to a fancy dish, and serve.
(9) Soak loz. of isinglass in 1 pint of cold water for
about ten minutes, then dissolve it over the fire. When
dissolved add lib. of loaf sugar and the juice and
rinds of two Lemons ; stir till the sugar has dissolved,
then let it come to the boil and boil for ten minutes.
Strain, and put it into a mould wetted inside with cold
water.
(10) Peel as thinly as possible the yellow rinds of two
small Lemons or one large one, put them into a jug with
loz. of isinglass, Joz. of gum Arabic, -] lb. of loaf sugar,
and 1 teaspoonful of cloves. Pour over these ingredients
1 pint of port wine, cover the jug, and let them infuse
for one night. On the following morning, stand the jug
in a saucepan of boiling water, place it over the fire, and
stir the contents with a wooden spoon until the isinglass
has dissolved. When ready, pour the jelly through a jelly-
bag, strain until clear, pour it into a mould, and stand it
For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
845
Lemons — continued.
in a cool place until firm. When ready to serve the jelly,
turn it out of the mould on to a glass dish.
(11) With lOoz. of loaf sugar grate off all the rind of
eight Lemons, add to it the strained juice of the eight
Lemons and 1 pint of water, mix well, put it in a sugar-
boiler and boil, skimming off all scum that rises, till
char; then add a few drops of burnt sugar to colour, ljmz.
of isinglass soaked and dissolved in % pint of water, and
1 wineglassful of gin or whisky ; strain it through a jelly-
bag, pour it when nearly cold into a shape, and let it stand
on ice or in a cold place till firm enough to turn out.