Coloured Jelly, to mix with or garnish other Jelly

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Ingredients (5)
jelly base
coloring
Instructions (12)
  1. Pare four lemons as thin as possible.
  2. Put the rinds into a pint and a half of water and let them lie for twelve hours.
  3. Squeeze the lemons.
  4. Combine the water and lemon juice.
  5. Add three quarters of a pound of sugar (more if lemons are large) and stir until completely melted.
  6. Beat the whites of six new-laid eggs to a froth.
  7. Mix the egg whites into the lemon and sugar mixture.
  8. Strain the mixture through a hair sieve into a saucepan.
  9. Set the saucepan on a slow fire and stir constantly until it is near boiling and thickens.
  10. Remove from heat and continue stirring until cool.
  11. Steep the colouring in a cup of water, then strain it into the other ingredients.
  12. Stir the whole mixture in one direction until thoroughly incorporated.
Original Text
Coloured Jelly, to mix with or garnish other Jelly. Pare four lemons as thin as possible; put the rinds into a pint and a half of water; let them lie twelve hours: then squeeze the lemons; put the water and juice together; add three quarters of a pound of the best sugar, but if the lemons are large, it will require more sugar. When the sugar is quite[280] melted, beat up the whites of six new-laid eggs to a froth; mix all together, and strain it through a hair sieve into a saucepan; set it on a slow fire, and keep it stirred till it is near boiling and grows thick. Then take it off, and keep stirring it the same way till it cools. The colouring is to be steeped in a cup of water, and then strained into the other ingredients. Care must be taken to stir it always one way. The eggs are the last thing put in; the whole must be well mixed with a whisk till thoroughly incorporated.
Notes