Lemon Jelly from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
For one quart of jelly, peel four lemons very thin, and then cut them in halves, squeeze out the juice, and strain it into a saucepan with half a pound of lump sugar, a little piece of cinnamon, fo...
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Cooking tools:
- Chef's knife
- Cutting board
- Citrus press
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Measuring cup
- Spoon
- Stove
- Jelly mold
Ingredients
- maraschino
- syrup
- boiling water
- gelatine
- rum
- water
- warm water
- kirsch
- saffron
- cloves
- cinnamon
- lump sugar
- hot water
- fork
- shells
- eggs
- jelly
- lemons
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