Lemon Jelly. Recipe. 1 3/4 oz (45g) gelatine 1 1/2 pt (900ml) water pared rind and juice of 3 large lemons 7 oz (200g) lump sugar 2 egg whites, and the shells of the eggs, wiped and lightly crushed 2 1/2 oz(75ml) white wine Soak thegelatine in 1é4 pt(150ml) of the water. Pour the … Continue reading Gourmet food. Recipes. Lemon Jelly.
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed