Jellies

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top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

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Jellies may be made from fruit juices, fruit purées, milk flavoured with essences, or water and wine set into a jellied form by the addition of gelatine. To be palatable, a jelly should be only just sufficiently set to stand upright when turned out, and to achieve this consistency the measuring of ingredients must be exact.

Jelly Moulds : All moulds must be scrupulously clean. They must be quite cold when used and should be rinsed out with cold water immediately before use.

Unmoulding Jellies: This can only be successfully achieved by one single, quick, and total immersion in very hot water. As the whole is immersed, the top of the jelly must be dried afterwards with a clean cloth.