Home › The Waldorf Kitchen › Kummel Jelly

Kummel Jelly

Pour one quart of cold water into a saucepan with one-half pound of granulated sugar, two ounces of gelatine broken into small pieces, and the grated rind of a medium-sized lemon, squeezing in the juice also. Thoroughly mix, and set the saucepan on a hot stove. Beat up the whites of two eggs, add them to the other mixture grate in one saltspoonful of nutmeg, add half a dozen cloves and one bay leaf, and stir well with a whisk for one minute. Have in readiness a jelly-bag tied on a stand. Stir the mixture, and when ready to boil place it on a cooler part of the stove to keep it from overflowing, stirring it while boiling for six minutes. Put a vessel under the jelly-bag, remove the pan from the fire, and pour all into a bag, adding immediately one gill of kummel. Allow it to drain into the vessel, and then return it to the bag, placing another vessel underneath, and drain again for fully two hours. Have ready a quart jelly-mould, pour the jelly from the vessel into it, set it aside to cool for two hours, and then pack it in ice and let harden for two hours longer. Dip the mould into lukewarm water, turn the contents out on a dish, and serve at once.