Jelly—Wine. No. 2, or Noyau Jelly.

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 (10)
For Noyau Jelly variation
Instructions (9)
  1. Leave the gelatine to swell for 1/2 hour.
  2. Add the juice of 2 lemons, their peel, 1/2 lb. of sugar, the whites of 2 eggs, 1/2 tumbler of wine, 1/2 tumbler of water, and half a stick of cinnamon.
  3. Whip all thoroughly over the fire until it boils, but no longer.
  4. Let it simmer at one side of the stove, closely covered, for 10 minutes.
  5. Pass the mixture two or three times through a bag until quite clear.
  6. Rinse a mould out in cold water, ornament it with fruit, and bury it in ice.
  7. Fill the mould by degrees with the jelly.
For Noyau Jelly variation
  1. Omit both cinnamon and wine.
  2. Add the liquor or juice after passing the jelly through the bag and before it is poured into the mould.
Original Text
Jelly—Wine. No. 2, or Noyau Jelly. (Mrs. Thomas.) 1 oz. of gelatine to ½ pt. of cold water. Leave it to swell ½ hour; then add the juice of 2 lemons and their peel, ½ lb. of sugar, the whites of 2 eggs, ½ tumbler of wine, and the same of water, also half a stick of cinnamon. Whip all thoroughly over the fire till it boils, but no longer; then let it simmer at one side of the stove, closely covered, 10 minutes; then pass two or three times through a bag till quite clear. Have a mould rinsed out in cold water, ornament it with fruit, and buried in ice; fill it by degrees with the jelly. If you wish for a Noyau, Maraschino, Rum, or fresh fruit jelly (made of fruit juice or syrup), omit both cinnamon and wine, and add the liquor or juice after passing the jelly through the bag and before it is poured into the mould.
Notes
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