Lemon Jelly

Gelée au Citron

Method

For one quart of 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 lump sugar, a little piece of cinnamon, four cloves, and about eight drops of saffron yellow; break two eggs, put the whites and the shells in the pan with the other ingredients, take a fork or a whisk, and mix them all together, then add one quart of hot water and one and a half ounces of Marshall’s Finest Leaf Gelatine, put on the stove, and when it boils pass through a jelly bag warmed by pouring about a quart of boiling water through it. When a little of the jelly has passed see if it is clear, and, if not, put it back again, and continue doing this until it runs quite clear; let it cool a little, then add one or two wineglasses of liqueur syrup, either Noyeau, Maraschino, Kirsch, or Curaçoa, and stand in a cool place in moulds. When the jelly is set just dip the mould quickly in warm water, then put a clean cloth on the bottom of the jelly to dry up any water that may be on the mould, and turn out the jelly on the dish it is to be served on.

Gelée au Rhum Liquid Sunshine is made by using that rum for the flavouring, and so jellies are similarly named from other flavourings.

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