Ribbon Jelly Recipe

Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water

for twenty minutes, then add the same quantity of boiling water. Stir

until dissolved, and add the juice and peel of two lemons, with wine and

sugar sufficient to make the whole quantity one quart. Have ready the

white and shell of an egg, well beaten together, and stir these briskly

into the jelly; then boil for two minutes without stirring, and remove

it from the fire; allow it to stand two minutes, then strain it through

a close flannel bag. Divide the jelly in two equal parts, leaving one

pint of a yellow colour, and adding a few drops of prepared cochineal to

colour the remainder a bright red. Put a small quantity of red jelly

into a mould previously soaked in cold water. Let this set, then pour in

a small quantity of the pale jelly, and repeat this until the mould is

full, taking care that each layer is perfectly firm before pouring in

the other. Put it in a cool place, and the next day turn it out. Or, the

mould may be partly filled with the yellow jelly, and when this is

thoroughly set, fill up with the red.



Ribbon jelly and jelly of two colours can be made in any pretty fancy

mould (there are many to be had for the purpose); of course one colour

must always be perfectly firm before the other is put in, or the effect

would be spoilt by the two colours running into each other. Ribbon jelly

can be made with two kinds of Nelson's Bottled Jelly. The Sherry will be

used for the pale, and Cherry or Port Wine jelly for the red colour.

Thus an elegant jelly will be made in a few minutes.

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