Jelly (Mrs. Daniel Cloete's Recipe)

Ingredients

• 0.5 oz Gelatine
• 1 lb Brown Sugar
• 1 pint Sherry
• 4 tablespoons Brandy
• 3 Oranges, juice of
• 2 Lemons
• 4 Eggs, whites and shells
• a few Cloves
• 2 small pieces Mace
• 6 Cardamom Seeds

Instructions

1. Soak the gelatine in one pint of cold water.
2. Pour half a pint of boiling water over the soaked gelatine to dissolve it (in winter, use one pint of water so the jelly will not be too firm).
3. Add the brown sugar, sherry, brandy, juice of the oranges, and lemons to the dissolved gelatine.
4. Whisk the whites of the eggs to a stiff froth and add them to the mixture along with the eggshells, cloves, mace, and cardamom seeds.
5. Boil briskly on the fire until scum rises to the top of the saucepan.
6. Have ready a tumbler of cold water and pour some of it onto the boiling jelly.
7. Repeat the process of adding cold water and allowing the jelly to boil between additions two more times (three times total).
8. Remove from the fire and let it stand for five minutes.
9. Strain the jelly through a jelly-bag into a mould.
10. Turn out the jelly when it is completely cold.