1425. VARIEGATED JELLY, A LA VICTORIA.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Prepare some jelly with Dantzig brandy (sometimes named “gold-and-silver-water”).
  2. Parboil and remove the skin from six ounces of pistachios, and shred each kernel into six strips.
  3. Set a jelly-mould in some pounded rough ice contained in a pan, pour a little of the jelly into the bottom of the mould, and then strew some of the prepared pistachios in it.
  4. When this has become firm, pour in a little more of the jelly and strew a few of the pistachios in it.
  5. As these layers become set, repeat the same until the mould is filled, and allow the jelly to remain imbedded in the ice for a sufficient time to congeal it properly.
Original Text
1425. VARIEGATED JELLY, A LA VICTORIA. PREPARE some jelly with Dantzig brandy (sometimes named “gold-and-silver-water”). Parboil and remove the skin from six ounces of pistachios, and shred each kernel into six strips. Set a jelly-mould in some pounded rough ice contained in a pan, pour a little of the jelly into the bottom of the mould, and then strew some of the prepared pistachios in it; when this has become firm, pour in a little more of the jelly and strew a few of the pistachios in it; as these layers become set, repeat the same until the mould is filled, and allow the jelly to remain imbedded in the ice for a sufficient time to congeal it properly.
Notes
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