Lemon Jelly

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 60 min
Yield
1.5 pint mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Peel 3 of the lemons, pour 1/2 pint of boiling water on the rind, and let it infuse for 1/2 hour.
  2. Put the sugar, isinglass, and 1/2 pint of water into a lined saucepan, and boil these ingredients for 20 minutes.
  3. Then put in the strained lemon-juice, the strained infusion of the rind, and bring the whole to the point of boiling.
  4. Skim well, add the wine, and run the jelly through a bag.
  5. Pour it into a mould that has been wetted or soaked in water.
  6. Put it in ice, if convenient, where let it remain until required for table.
  7. Previously to adding the lemon-juice to the other ingredients, ascertain that it is very nicely strained, as, if this is not properly attended to, it is liable to make the jelly thick and muddy.
  8. As this jelly is very pale, and almost colourless, it answers very well for moulding with a jelly of any bright hue; for instance, half a jelly bright red, and the other half made of the above, would have a very good effect.
  9. Lemon jelly may also be made with calf's-feet stock, allowing the juice of 3 lemons to every pint of stock.
Original Text
LEMON JELLY. 1447. INGREDIENTS.—6 lemons, 3/4 lb. of lump sugar, 1 pint of water, 1-1/2 oz. of isinglass, 1/4 pint of sherry. Mode.—Peel 3 of the lemons, pour 1/2 pint of boiling water on the rind, and let it infuse for 1/2 hour; put the sugar, isinglass, and 1/2 pint of water into a lined saucepan, and boil these ingredients for 20 minutes; then put in the strained lemon-juice, the strained infusion of the rind, and bring the whole to the point of boiling; skim well, add the wine, and run the jelly through a bag; pour it into a mould that has been wetted or soaked in water; put it in ice, if convenient, where let it remain until required for table. Previously to adding the lemon-juice to the other ingredients, ascertain that it is very nicely strained, as, if this is not properly attended to, it is liable to make the jelly thick and muddy. As this jelly is very pale, and almost colourless, it answers very well for moulding with a jelly of any bright hue; for instance, half a jelly bright red, and the other half made of the above, would have a very good effect. Lemon jelly may also be made with calf's-feet stock, allowing the juice of 3 lemons to every pint of stock. Time.—Altogether, 1 hour. Average cost, with the best isinglass, 2s. 9d. Sufficient to fill 1-1/2-pint mould. Seasonable at any time.
Notes
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