Name: Pomelo Jelly
Ingredients: 14 box gelatine 2 e¢ pomelo juice; 1 lemon 1 e¢ boiling water 1 c; lemon juice

Pomelo Jelly

Ingredients

14 box gelatine 2 e¢ pomelo juice
1 lemon 1 e¢ boiling water 1 c
lemon juice

Directions

14 box gelatine 2 e¢ pomelo juice and pulp 14 e cold water Juice 1 lemon 1 e¢ boiling water 1 c or less sugar
Soak gelatine in cold water and dissolve in boiling water. Add sugar, lemon juice, and pomelo juice and pulp. Let partly set before turning into mold, in order to avoid set- tling of pulp. May be served in baskets made of pomelo skins.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.