Jelly—Rhubarb—Very Clear. (Mrs. Brinkler. 1883.)

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 (7)

for jelly

rhubarb ↝ Rhubarb, raw [Fruits and Fruit Juices]
1 white of egg ↝ Egg, white only, raw [Eggs and omelets]
1/2 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
11/2 ozs. of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
3 drops of cochineal

for filling

Chantilly cream flavoured with pounded vanilla (see Italian Cream, No. 1, under Cream)

for stewed rhubarb or for tarts

rhubarb ↝ Rhubarb, raw [Fruits and Fruit Juices]

Instructions (9)

Stew the rhubarb in but little water, as it is in itself three parts water.
Strain two or three times through a jelly-bag till the juice runs quite clear.
Use 1 white of egg to clarify it.
Add, for 1 qt. of jelly, 1/2 lb. of sugar, and 11/2 ozs. of gelatine.
If you want colour, add 3 drops of cochineal.
If you bury the jelly in ice, use less gelatine. (1 oz. of gelatine very much iced is enough for a mould.)
You pour the jelly into a ring mould and put it on the ice, and you fill the hollow centre of the jelly before serving, with Chantilly cream flavoured with pounded vanilla (see Italian Cream, No. 1, under Cream).

Alternative preparation for stewed rhubarb or for tarts

Should the acid be objected to, first boil the rhubarb in water, and throw that water away.
Finish in fresh water, and do not sweeten the rhubarb till you use this second water.

Original Text

Jelly—Rhubarb—Very Clear. (Mrs. Brinkler. 1883.)
Do not spare the rhubarb, as the juice only is used.
Stew the rhubarb in but little water, as it is in itself three parts water. Strain two or three times through a jelly-bag till the juice runs quite clear, and use 1 white of egg to clarify it. Add, for 1 qt. of jelly, ½ lb. of sugar, and 1½ ozs. of gelatine. If you want colour, add 3 drops of cochineal. If you bury the jelly in ice, use less gelatine. (1 oz. of gelatine very much iced is enough for a mould.)
You pour the jelly into a ring mould and put it on the ice, and you fill the hollow centre of the jelly before serving, with Chantilly cream flavoured with pounded vanilla (see Italian Cream, No. 1, under Cream).
(For stewed rhubarb or for tarts, should the acid be objected to, first boil the rhubarb in water, and throw that water away; finish in fresh water, and do not sweeten the rhubarb till you use this second water.)

Notes

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