To make Lemmon-Jelly

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 079


Take four Lemmons, rasp the Rinds into a Pint and half of Spring-Water, let it lye an Hour; and then put to it the Whites of five Eggs well beaten, half a Pound of Sugar, and the Juice of four Lemmons; when the Sugar is melted, strain it thro’ a thin Sieve or Strainer; then take a little Powder of Turmerick, ty’d up in a Piece of Muslin, and lay it in a Spoonful of Water ’till it is wet; then squeeze a little into the Jelly, to make it Lemmon-Colour, but not too Yellow: Set it over the Fire, skim it, and when you see it jelly, put it in Glasses; if it boil, it will not be amiss.




Marlene Ernst

Marlene Ernst (Transkription): "To make Lemmon-Jelly", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 079,
online unter: (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.