Home › The Principles of Cookery › Banana Jelly

Banana Jelly

Grate the peel of one lemon. Cut up the pulp of two lemons in small pieces, removing the pith, skin, and pips; put them in a glazed or enamelled pan, with the grated peel, one ounce of gelatine, half a pound of white sugar, and a pint and a half of water. Boil the jelly quietly, without the lid, until it is reduced to something less than a pint. Remove any scum that arises. When reduced, draw the pan to one side, and skim the jelly as it clears. Peel three large bananas, which should be very ripe, and cut them across in very thin slices. Strain the jelly on to the sliced bananas, mix together, and let them stand for ten minutes. Pour the jelly into a wetted mould, and stand in a cold place, or on ice, to set. It will take about six hours to set, and is better for standing longer. Turn out the jelly, and serve with half a pint of whipped cream. Probable cost, 1s. 3d.