Open Jelly with Whipped Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 45 min
Yield
1.5 pint mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Make the jelly (calf's-feet or isinglass) and colour and flavour it as preferred.
  2. Soak a mould, open in the centre, in cold water for about 1/2 hour.
  3. Fill the mould with the jelly and let it set in a cool place until firm.
  4. Turn the set jelly out onto a dish.
  5. Whip the cream, flavour it with sherry, and sweeten with pounded sugar.
  6. Fill the centre of the jelly with the whipped cream, piling it high.
  7. Serve.
Original Text
OPEN JELLY WITH WHIPPED CREAM. (A very pretty dish.) 1453. INGREDIENTS.—1-1/2 pint of jelly, 1/2 pint of cream, 1 glass of sherry, sugar to taste. [Illustration: OPEN JELLY WITH WHIPPED CREAM.] Mode.—Make the above proportion of calf's-feet or isinglass jelly, colouring and flavouring it in any way that may be preferred; soak a mould, open in the centre, for about 1/2 hour in cold water; fill it with the jelly, and let it remain in a cool place until perfectly set; then turn it out on a dish; fill the centre with whipped cream, flavoured with sherry and sweetened with pounded sugar; pile this cream high in the centre, and serve. The jelly should be made of rather a dark colour, to contrast nicely with the cream. Time.—3/4 hour. Average cost, 3s. 6d. Sufficient to fill 1-1/2-pint mould. Seasonable at any time.
Notes
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