Lemon Jelly
For one quart of lemon jelly, peel four lemons very
thin, and then cut them in halves, squeeze out the juice,
and strain it into a saucepan with half a pound of loaf
sugar, a little piece of cinnamon about one inch long
crushed up, four cloves, and about eight drops of Marshall's
Saffron Yellow; break two eggs, put the whites and shells
in the pan with the other ingredients, mix together with a
whisk, add a quart of hot water and two ounces of
Marshall's Finest Leaf Gelatine, put on the stove, and
when it boils pass it through a warm wet jelly bag twice,
or thrice till clear and when cool add three wineglasses
of any liqueur, and use.