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Angelica Rum Jelly

Name: Angelica Rum Jelly
Ingredients: 28 Gramme Gelatine — No1171 component input: Leaf gelatin, one oz; source unit: gramme; 710 Millilitre Water — No1171 component input: Warm water for gelatin, one and a half pints; source unit: millilitre; 227 Gramme Sugar — No1171 component input: Granulated sugar, half lb; source unit: gramme; 1 Lemon — Rind only from ONE whole lemon; flesh unused. Remove the rind during straining after the clarification.; 3 Pasteurized egg white — THREE commercially pasteurized egg-white equivalents suitable for this clarification; beat, heat and strain exactly once. Clarification solids are removed, never counted as extra eggs.; 118 Millilitre Water — No1171 component input: COLD water at first boil, one gill; source unit: millilitre; 2.5 Tablespoon Rum — No1171 component input: Rum stirred into clarified jelly AFTER heating; source unit: tablespoon; 12 strip Candied angelica — Commercially candied edible food-purpose angelica; exactly TWELVE strips one-fifth-inch wide and THIS mould height, actual mass unknown.; 1 round Candied angelica — Commercially candied edible food-purpose angelica; ONE central disc of historical fifty-cent-piece size, no guessed diameter or mass.; Candied angelica — Commercially candied edible food-purpose angelica; sufficient unnumbered half-inch lozenges for crown, each dipped in SAME jelly; no invented count or mass.

Documentary adaptation of printed No1779; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1779. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Documentary adaptation with a synthetic illustration; not cooked, measured or tasted. Actual recovered jelly volume may not fill the nominal quart mould. Leaf-gelatin strength, setting time, angelica adhesion and finished slice count are unmeasured. Food-purpose candied angelica and pasteurized whites are selected; rum added after heating retains alcohol.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

28 Gramme approximately 1 ouncesGelatineNo1171 component input: Leaf gelatin, one oz; source unit: gramme
710 Millilitre approximately 3 US cupsWaterNo1171 component input: Warm water for gelatin, one and a half pints; source unit: millilitre
227 Gramme approximately 8 ouncesSugarNo1171 component input: Granulated sugar, half lb; source unit: gramme
1 LemonRind only from ONE whole lemon; flesh unused. Remove the rind during straining after the clarification.
3 Pasteurized egg whiteTHREE commercially pasteurized egg-white equivalents suitable for this clarification; beat, heat and strain exactly once. Clarification solids are removed, never counted as extra eggs.
118 Millilitre approximately one half US cupsWaterNo1171 component input: COLD water at first boil, one gill; source unit: millilitre
2.5 Tablespoon RumNo1171 component input: Rum stirred into clarified jelly AFTER heating; source unit: tablespoon
12 strip Candied angelicaCommercially candied edible food-purpose angelica; exactly TWELVE strips one-fifth-inch wide and THIS mould height, actual mass unknown.
1 round Candied angelicaCommercially candied edible food-purpose angelica; ONE central disc of historical fifty-cent-piece size, no guessed diameter or mass.
Candied angelicaCommercially candied edible food-purpose angelica; sufficient unnumbered half-inch lozenges for crown, each dipped in SAME jelly; no invented count or mass.

Method

Steps

Step 1
Prepare FULL No1171 ONCE: dissolve28g food-purpose LEAF gelatin in710mL warm water, add227g sugar and rind of ONE lemon, no flesh, and mix FIVE source minutes. Add THREE beaten commercially pasteurized egg-white equivalents, mix ONE minute and heat while stirring to the first boil. Add the SEPARATE118mL COLD water, move to cooler heat and slowly simmer TEN source minutes.
Step 2
Skim protein scum and strain through a clean fine-cloth jelly bag into a bowl, removing clarification solids and rind. ONLY AFTER heating and straining add TWO AND A HALF tablespoons rum, mix HALF a source minute and keep safely cool but pourable for the child mould. Cold-added alcohol remains. Starting water710+118mL is not a promised quart of finished jelly; measure actual output and do not repeat the parent.
Step 3
Embed a food-safe nominal QUART mould in external ice up to its level. Use commercially candied edible food-purpose angelica. Cut a sufficient unnumbered quantity of HALF-inch lozenges for a crown; dip EACH in the SAME jelly with a clean larding needle and arrange around the mould BOTTOM. Arrange exactly TWELVE strips ONE-FIFTH-inch wide and the height of THIS mould against its SIDES, then place ONE historical fifty-cent-size round disc at the CENTRE of the bottom. No actual mass or unprinted crown count is invented.
Step 4
Fill the SAME decorated mould with the actual prepared jelly only as output and safe capacity permit. Chill on ice for the child ONE-AND-A-HALF-hour historical guide or until actually WELL SET as gelatin, not frozen ice. No plain parent mould, second batch or guaranteed950mL output is made.
Step 5
Remove, briefly immerse the mould exterior in TEPID water and unmould onto a plain COLD dish. Inversion puts the bottom crown/disc on top and the twelve strips on the sides. Maintain safe refrigeration before prompt service; gelatin grade, set, adhesion, capacity and actual portions remain unmeasured. No parent napkin lining or Yvette variant is imported.

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