Lemon Jelly

Gelee de Citron

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Lemons
  • Cupfuls of Gelatine
  • A Quart of Water

Method

Grate three or four lemons into a pound of refined sugar, and press out the juice. Then boil one-half a can of gelatine (see Calf’s Foot Jelly) — in one quart of water, and when reduced to one-half the quantity, add the juice and sugar; set all to boil on a very hot fire, and then pour immediately into a glass or porcelain dish; fill the glasses and set