No. 2708 — Lemon Jelly

Pour 4 glasses of water into an enamelled saucepan, add ¾ pound of lump sugar (2¼ glasses according to the source) and thinly pared zest of 1 lemon, and boil.

Immediately add ¼ glass of prepared isinglass solution or squeezed softened gelatin, as explained in the introductory note. Stir until dissolved. Strain the juice of 1 large or 2 small lemons through muslin or a tea strainer so that no seeds enter, and mix with the syrup.

If desired clarify with paper or egg white as described in the introductory note. Strain while hot into an earthenware bowl, then transfer to a jelly mould and allow to set.

Five variations are given: (1) tint golden with 1–2 lumps of caramelised sugar; (2) for red jelly use 8 white and 2 red gelatin sheets; (3) add 1 small glass of rum; (4) add 1 glass of white wine—sherry, Madeira, Sauternes or Rhine wine—using one glass less water and adding the wine at the end; (5) layer skinned and seeded grapes into a little partially set jelly, adding more jelly and 3–5 grapes at a time until filled. Vanilla drops may also be added.

To provide