Clear Lemon Jelly (Historical Ivory Jelly)
A fascinating historical recipe that originally extracted gelatin from ivory shavings to create a crystal-clear jelly. This modernized version uses unflavored gelatin to replicate the pristine, transparent texture described in the original 1900 text without the use of illegal ivory. Flavored simply with lemon and sugar, it represents a time when such jellies were considered medicinal and delicate delicacies, offering a light and refreshing dessert.
Ingredients
- 1 tablespoon Unflavored gelatin (Originally '5 tolas ivory shavings'. Substituted with gelatin as ivory is illegal and unethical. The original text notes ivory works similarly to gelatin.)
- 1 cup Water (Originally '4 seers' boiled down to '1 pasher'. Adjusted quantity for modern gelatin method.)
- 1 1/2 tablespoons Granulated sugar (Originally '1 heaping small spoon'. Adjusted to taste.)
- 1 teaspoon Lemon juice (Freshly strained.)
- 1 teaspoon White wine or Essence (Optional. Originally suggested for taste.)
Instructions
- 1In a small saucepan, combine the water and unflavored gelatin. Let it bloom for 5 minutes, then place over low heat. Stir constantly until the gelatin is completely dissolved. (Note: The original recipe involved boiling ivory shavings for hours to extract gelatin; using commercial gelatin simplifies this process significantly).
- 2Add the sugar and lemon juice (and wine or essence if using) to the warm gelatin mixture. Stir until the sugar is fully dissolved and the mixture is clear.
- 3Strain the liquid through a fine, wet cloth into a mold or serving dish to ensure it is perfectly clear. Place in the refrigerator (or on ice as originally directed) for at least 4 hours or until firmly set. The original text notes that this jelly is very clear and delicate.