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Jelly with Gelatine
1085. Take two ounces and three quarters of gelatine dissolved in about a quart of water, four lemons, one pound of loaf sugar, nearly half a bottle of raisin-wine, or a little brandy and less of the wine, as little white of egg as is neccessary to clear it, as the egg takes from the stiffness of the jelly. Boil altogether, strain through a jelly-bag, and put into a mould.
A plain lemon wine jelly of the sort that stood in a mould at Victorian supper tables. The proportions need adjusting for modern gelatine, which is far stronger than the sheet and shred gelatine of the 1850s.
- Gelatine strengthTwo and three-quarter ounces to a quart of water is a heavy dose by modern standards, and gelatine of the period was more variable in strength than today's. Modern powdered gelatine sets a quart at roughly ½ ounce (two ¼-oz envelopes), or nearer ¾–1 ounce for a jelly firm enough to unmould, so the original weight would give a very stiff result.
- Do not hold it at a boilThe instruction to "boil altogether" comes from the need to coagulate the egg white for clearing. Bring it just to a boil, let the raft form, then draw it off the heat -- prolonged boiling breaks down gelatine and costs you the set.
- Total liquidA quart of water plus half a bottle of wine and the juice of four lemons is close to 1½ quarts, which fills a 6-cup mould generously and serves eight to ten in slices.
- Raisin-wineA sweet homemade wine no longer sold. Sweet sherry, Madeira or a Muscat gives the same effect; if using brandy instead, the original calls for a little brandy with a smaller quantity of the wine alongside it.
- Loaf sugarSugar sold in a hard cone and broken up for use. Ordinary granulated sugar is the direct equivalent; a pound is about 2¼ cups.
- LemonsPare the zest in strips and steep it with the sugar and hot liquid for flavour, then add the strained juice. Four lemons yield roughly 150 ml juice.
- Clearing and the jelly-bagThe whisked white, once set into a raft, traps the cloud. A jelly-bag is a conical flannel or muslin bag; a double layer of dampened muslin in a sieve works the same way. Let it drip without pressing or the jelly will go cloudy again.
- UnmouldingRinse the mould in cold water before filling, and chill at least six hours. To turn out, dip the mould briefly in warm water and invert onto a wetted plate so the jelly can be slid into position.