Gelatine Jelly

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Soak the isinglass in the cold water for an hour.
  2. Put it into the boiling water.
  3. Add the sugar, the finely-pared rind of the lemon, the white and crushed shell of an egg.
  4. Boil one minute.
  5. Pour in a tablespoon cold water.
  6. Set aside ten minutes.
  7. Strain through a jelly bag.
  8. Add one gill brandy or sherry when cool.
  9. Pour into a wetted mould.
Original Text
Gelatine Jelly A little over ¹⁄₂ oz. isinglass 1 gill cold water ¹⁄₂ pint boiling water 3 ozs. sugar 1 lemon 1 white and the shell of 1 egg 1 gill brandy Soak the isinglass in the cold water for an hour. Put it into the boiling water. Add the[Pg 92] sugar, the finely-pared rind of the lemon, the white and crushed shell of an egg. Boil one minute. Pour in a table-spoon cold water. Set aside ten minutes. Strain through a jelly bag. Add one gill brandy or sherry when cool. Pour into a wetted mould.
Notes
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