Home › The Principles of Cookery › Sweet Jelly

Sweet Jelly

Soak an ounce of best gelatine in water for an hour. Drain it, and pour upon it half a pint of boiling water, then stir it until dissolved. Add the juice and peel of two lemons, and six ounces of loaf sugar, together with a large wine-glassful of wine or any approved liqueur, and as much cold water as will make up the quantity to one quart. Beat the whites of two eggs to froth. Briskly stir them with the crushed shells of the eggs into the liqueur, which should be almost cold. Bring it slowly to the boil, and let it simmer gently without touching it for ten minutes. Take it off the fire, and let it stand to settle for ten minutes, then strain it through a jelly-bag till it is quite clear and bright. When it is again cool, put it into one or more moulds, and let it stand in a cool place till it is stiff. When it is wanted, plunge it for a single instant into boiling water, turn it upon a glass dish, and serve. Time, eight or ten hours will be needed to stiffen the jelly if it is not set upon ice. Probable cost, 1s. 2d., exclusive of the wine or liqueur. Sufficient for eight or ten persons.