Jelly—“Royal Jelly.” (R. M. Beverley.)

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)
Jelly base
Thickening and enrichment
Sweetening (optional)
Instructions (8)
  1. Boil 3 large glasses of the best Madeira, 1 tablespoonful of Cognac, 2 ozs. of sugar, and some cloves.
  2. When it has simmered, and all the sugar is melted, set it aside and keep it hot.
  3. In another stewpan melt thoroughly 1 oz. of gelatine in 1 pt. of water.
  4. Add 3 wineglassfuls of cream and the yolks of 3 eggs.
  5. Pour this into the heated wine; carefully add the juice of a lemon.
  6. Warm up and stir about till thickened, but on no account allow it to boil.
  7. Strain through a sieve, put in a mould, but do not serve till cold.
  8. Should more sugar be wanted, add according to your taste.
Original Text
Jelly—“Royal Jelly.” (R. M. Beverley.) Boil 3 large glasses of the best Madeira, 1 tablespoonful of Cognac, 2 ozs. of sugar, and some cloves. When it has simmered, and all the sugar is melted, set it aside and keep it hot. In another stewpan melt thoroughly 1 oz. of gelatine in 1 pt. of water. Add 3 wineglassfuls of cream and the yolks of 3 eggs. Pour this into the heated wine; carefully add the juice of a lemon. Warm up and stir about till thickened, but on no account allow it to boil. Strain through a sieve, put in a mould, but do not serve till cold. Should more sugar be wanted, add according to your taste.
Notes
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