Jelly—Sherry. No. 2.

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)

11/2 oz. of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
1 pt. of cold water ↝ Water, tap [Tap water]
the rind of 3 lemons (or 4 if lemons are small) ↝ Lemon, raw [Citrus fruits]
3 tablespoonfuls of lemon juice strained ↝ Lemon juice, raw [Fruits and Fruit Juices]
1 pt. of water ↝ Water, tap [Tap water]
6 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bit of cinnamon 1 inches long ↝ Sugar, cinnamon [Sugars and honey]
3 allspice ↝ Spices, allspice, ground [Spices and Herbs]
the whites of 3 eggs ↝ Egg, white only, raw [Eggs and omelets]
their shells
1/4 lb. of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
1 pt. of sweet brown sherry (use good sherry) ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
3 tablespoonfuls of brandy ↝ Brandy [Liquor and cocktails]

Instructions (12)

Dissolve 11/2 oz. of gelatine in 1 pt. of cold water.
Add the rind of 3 lemons (or 4 if lemons are small), 3 tablespoonfuls of lemon juice strained, 1 pt. of water, and, if liked, 6 cloves, a bit of cinnamon 1 inch long, 3 allspice, the whites of 3 eggs and their shells, and 1/4 lb. of lump sugar.
Whip all over the fire till it boils.
Draw quite to one side; put lid on, and on the lid a little live charcoal or a few live coals.
Leave them on it about 8 minutes to make the scum rise to top.
Run the jelly through a bag two or three times till clear.
Turn it into a coop's basin.
When nearly cold, add 1 pt. of sweet brown sherry (use good sherry), also, if liked, 3 tablespoonfuls of brandy.
The brandy should not taste of the jelly.
You may leave out both brandy and spice, if you prefer.
Rinse a mould out in cold water; do not dry it.
Pour in the jelly, and put the mould into the refrigerator till wanted.

Original Text

Jelly—Sherry. No. 2. (Mrs. Willis's recipe improved by Emslie. 1888.)
Dissolve 1½ oz. of gelatine in 1 pt. of cold water; add the rind of 3 lemons (or 4 if lemons are small) and 3 tablespoonfuls of lemon juice strained, also 1 pt. of water, and, if liked, 6 cloves and a bit of cinnamon 1 inches long, also 3 allspice, and the whites of 3 eggs and their shells and ¼ lb. of lump sugar.
Whip all over the fire till it boils; then draw quite to one side; put lid on, and on the lid a little live charcoal or a few live coals; leave them on it about 8 minutes to make the scum rise to top; then run the jelly through a bag two or three times till clear; turn it into a coop's basin.
When nearly cold, add 1 pt. of sweet brown sherry (use good sherry), also, if liked, 3 tablespoonfuls of brandy. The brandy should not taste of the jelly. You may leave out both brandy and spice, if you prefer.
Rinse a mould out in cold water; do not dry it; pour in the jelly, and put the mould into the refrigerator till wanted.

Notes

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