- 1 ounce packet of either Nelson's or Swinbourne's gelatine
- 1 pint of water
- 1/2 pint of sherry
- 1/4 to 1/2 pound of lump sugar, according to taste
- juice of two lemons, rind of one
- whites and shells of 2 large eggs
Soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour, if possible.
Then add all the other ingredients.
Clarify and strain (see To clear Jellies).
When quite cold pour into a wetted mould.
The Skilful Cook (1905).
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