Sweets. Pt. II / collected and described by S. Beaty-Pownall.

  • Beaty-Pownall, S.
Date:
1904
Catalogue details

Licence: In copyright

Credit: Sweets. Pt. II / collected and described by S. Beaty-Pownall. Source: Wellcome Collection.

    15/144 (page 3)
    may be used, whilst' in hot weather £oz. will not be found too much. As regards the liquid used in making orange or lemon or other fruit jelly, you use three-quarters of a pint of juice to a pint and a quarter of water generally; but many cooks prefer to use three- quarters of a pint of the liquid giving its name to the jelly, a pint of water, and a quarter of a pint of either lemon juice or wine, according to circum- stances. The method of preparation is as follows, say for orange jelly :—Put a pint of water into a pan with three-quarters of a pint of strained orange juice and a quarter of a pint of lemon juice, -|lb. of loaf sugar, and about 1 joz. of gelatine (mind the pan is not more than half full), and stir it all together over the fire till its contents are perfectly dissolved, but be sure it is not anything like boiling ; then add in the broken-up shells and whites of two eggs, and whip it steadily till it is not very far off boiling point, when you must stop whipping at once. A kind of thick scum will now have formed on its surface, and will begin to work almost impercep- tibly, after which let it boil very gently for five minutes, then draw it to the side of the stove and let it stand five minutes longer before straining. Opinions differ as to whether a clean cloth or a jelly bag should be used, A jelly bag certainly keeps its contents hotter, which, of course, saves waste ; but a cloth is, to my mind, far and away the cleanest. Whichever you use, pour a quart or so of boiling water through it before passing the jelly thiough. Pour the liquid very gently into the bag or cloth, and be most particular that it should not be pressed b 2