Lemon Jelly

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 lemons
  • sherry (optional)
  • pt.water
  • 6


Scald a large pan, whisk and metal jelly-mould. Wash lemons and cut thin strips of rind, avoiding white pith. Extract juice and measure. Make up to ½ pt. with water or sherry, but if the latter is to be used, do not add until just before clearing the jelly. Put the