Jelly—Wine. No. 3. (Miss Holland.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a gang of calves' feet ↝ Pork, pig's feet [Pork]
1 gallon of water ↝ Water, tap [Tap water]
the whites of 8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
juice of 4 good lemons ↝ Lemon, raw [Citrus fruits]
nearly a bottle of Madeira (2 or 3 glasses may be omitted)
the rind of a lemon very finely pared ↝ Lemon, raw [Citrus fruits]
the whites of the eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the wine ↝ Wine, rice [Wine]
1 lb. of loaf sugar ↝ Sugar, NFS [Sugars and honey]
the lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
the stock
the liquor
the lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (7)

To a gang of calves' feet add 1 gallon of water; boil till reduced to 2 qts.
Take the rind of a lemon very finely pared; cover it up from the air that it may not turn black.
Set on the stock to be quite boiling.
Whilst it is getting hot, beat the whites of the eggs to a perfect froth, add the wine and 1 lb. of loaf sugar to the lemon-juice; stir it well.
Do not put this into the stock, but pour the stock upon it, and strain.
Now let the empty pan be cleaned, and while this is doing, keep stirring the liquor.
Then pour all back into the clean pan, and give it a brisk boil for about a minute before pouring it into the mould; first putting the lemon peel into the mould into which the jelly is poured.

Original Text

Jelly—Wine. No. 3. (Miss Holland.)
To a gang of calves' feet add 1 gallon of water; boil till reduced to 2 qts.; the whites of 8 eggs, and juice of 4 good lemons, nearly a bottle of Madeira (2 or 3 glasses may be omitted).
Take the rind of a lemon very finely pared; cover it up from the air that it may not turn black. Set on the stock to be quite boiling. Whilst it is getting hot, beat the whites of the eggs to a perfect froth, add the wine and 1 lb. of loaf sugar to the lemon-juice; stir it well; do not put this into the stock, but pour the stock upon it, and strain.
Now let the empty pan be cleaned, and while this is doing, keep stirring the liquor. Then pour all back into the clean pan, and give it a brisk boil for about a minute before pouring it into the mould; first putting the lemon peel into the mould into which the jelly is poured.

Notes

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