Milk Jelly (Invalid)

Preparation info

  • 2

    • Difficulty


    • Ready in

      1 hr 5

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ oz. gelatine
  • 4 tablesp. water
  • lemon rind


Heat the gelatine gently in the water until dissolved. Add the milk, sugar and thinly-cut strips of lemon rind. Stir over a gentle heat until sugar is dissolved—do not let it boil or it will curdle. Strain into a basin and stir from time to time until it attains the consistency of thick cream. Pour into a wet mould.