Lemon and Rum Jelly


Preparation info
  • Yield: 2 Quarts , Sufficient for


    • Difficulty


Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets

By William Woys Weaver

Published 1990

  • About

The model for this festive dish was calf’s foot jelly (an aspic) flavored with white wine and lemon.7 With the advent of commercial gelatin in the 1860s, this dish became much less expensive and far easier to make. This, in turn, encouraged mold manufacturers to increase the output and variety of shapes. Many gelatin firms also promoted molds with their product. Most of the fine, ornamental copper molds sold in this c