Lemon Jelly (Box gelatine or tablespoons)

A plain wine-glass-clear lemon jelly of the sort that was expected to hold its shape when turned out of a fluted mould. The proportions are sound; only the gelatine measure needs translating.

• Half a box of gelatineA box of granulated gelatine of this era held about an ounce, so half a box is roughly 1/2 oz, matching the 2 tablespoons given as the alternative. Modern envelopes hold 1/4 oz, so two envelopes give the same weight.
• Total liquidThree cups of water plus 1/2 cup lemon juice makes 3 1/2 cups of liquid, which is a firm unmoulding jelly rather than a soft spooned one. For a jelly served in glasses, less gelatine would do.
• SoakingTwenty minutes in cold water is the bloom; the granules should swell and lose their grittiness before the boiling water goes in. Skipping it leaves hard specks that never fully dissolve.
• Do not boil after mixingThe boiling water is poured onto the bloomed gelatine off the heat. Gelatine held at a rolling boil, especially with acid present, loses setting strength.
• Add the lemon juice lastAs written, the sugar and lemon juice are in the bowl and the hot gelatine is added to them, so the juice is never itself boiled.
• StrainingStraining through a fine sieve or a scalded cloth is what produces the clarity the dish is judged on. Strain again after adding the lemon juice if the juice carried pulp or seeds.
• ChillingNo time is given. Allow at least four hours in the refrigerator, and overnight for a large mould. Dip the mould briefly in warm water and invert onto a wetted plate to turn it out.
• YieldAbout a quart, serving six. It can also be chilled in a shallow pan and chopped into glittering cubes to serve with fruit or custard.