Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

HomeVegetable Gelatine › Moonshine

Moonshine

1 ounce of vegetable gelatine 1/4 pound of sugar 1 pint of boiling water 2 lemons Dissolve the gelatine in a little cold water, add the pint of boiling water and sugar, also the grated rinds of the lemons. Boil for a quarter of an hour, strain, and add the juice of two lemons; when nearly cold, whisk it till snow-white; put it into a mold to set until next day.

← Orange JellyMint Jelly →