No. 264 Fruit Jelly
Two pints of water; ½ pint of milk, and 1 gill of wine, 1 gill of lemon juice, the peel of 3 lemons, 1 pound of sugar, whites of 3 eggs beaten, not stiff, and stir in the above; melt and put in this 1 paper of gelatine; put on the fire and stir till it begins to boil; then stop for 10 minutes; take off; strain through a flannel bag, place in pan till cool enough to dip up with a spoon; peel and quarter in layers 1 orange; put a slim layer of jelly in bottom of mould; on this put 6 pieces of orange; now cover with jelly; second layer, drop 7 or 8 candied cherries on the top of layer in mould, another layer of jelly; then 5 or 6 Malaga grapes between them; 5 or 6 blanched almonds, a layer of jelly; on this candied cherries and almonds between them; then fill mould up with jelly; put on ice.