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Jelly au Madère
No1171 clarified gelatin jelly with Madeira replacing equal rum measure. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2604. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Alcohol added after heat remains; egg whites are strained clarification aid, gel set/cold chain verified. Limites : Gelatin final volume/strength, Madeira alcohol retention and one-hour historical set unverified.
Method
Steps
Step 1
Prepare ONE No1171 batch: dissolve leaf gelatin in warm water with sugar and lemon rind, add three egg whites for clarification, bring to a boil, add the separate cold gill of water and simmer ten minutes. Skim and strain away the egg whites and rind; after removing from heat replace the parent rum with exactly 2.5 tablespoons Madeira, not additional alcohol.
Step 2
Measure the ONE finished liquid batch, fill a nominal quart mold only to its actual capacity, reserve and refrigerate any surplus safely, then chill until demonstrably set. Unmold the set jelly once with a brief warm exterior dip and serve. Record actual mold fill and surplus; a full quart yield is not established.
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