Jelly—Sherry. No. 1.

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 (12)

11/2 ozs. of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
in hot weather 1 oz. more ↝ Gelatin dessert [Gelatins, ices, sorbets]
1 pt. of cold water ↝ Water, tap [Tap water]
2 pts. of boiling water ↝ Water, tap [Tap water]
2 teacupfuls lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
grated peel ... of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
2 teacupfuls of sherry or of currant wine
2 teacupfuls of sherry or of currant wine
a little pounded cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a few drops of essence of cinnamon
2 eggs, both yolks and whites, well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Take 11/2 ozs. of gelatine (in hot weather 1 oz. more), and pour 1 pt. of cold water over it; let it stand for 1/4 hour, and add 2 pts. of boiling water, which will soon dissolve it.
When a little cooled, add 2 teacupfuls lump sugar, grated peel, and juice of a lemon, 2 teacupfuls of sherry or of currant wine, a little pounded cloves, a few drops of essence of cinnamon, and 2 eggs, both yolks and whites, well beaten.
Put all on a slow fire, and as soon as it boils take it off and pour it into the jelly-bag.
Return it gently again and again into the bag until it be perfectly transparent, and then pour into the mould.

Original Text

Jelly—Sherry. No. 1. (Dr. Coombe.)
Take 1½ ozs. of gelatine (in hot weather 1 oz. more), and pour 1 pt. of cold water over it; let it stand for ¼ hour, and add 2 pts. of boiling water, which will soon dissolve it. When a little cooled, add 2 teacupfuls lump sugar, grated peel, and juice of a lemon, 2 teacupfuls of sherry or of currant wine, a little pounded cloves, a few drops of essence of cinnamon, and 2 eggs, both yolks and whites, well beaten. Put all on a slow fire, and as soon as it boils take it off and pour it into the jelly-bag. Return it gently again and again into the bag until it be perfectly transparent, and then pour into the mould.
By boiling the jelly longer it will be less stiff.

Notes

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