|Water||1 1⁄2 Pint|
|Cinnamon stick||1 Inch|
|Eggs||2 (Shells And Whites)|
Scald a large pan, whisk and metal jelly-mould.
Wash lemons and cut thin strips of rind, avoiding white pith.
Extract juice and measure.
Make up to 1/2 pt with water or sherry, but if the latter is to be used, do not add until just before clearing the jelly.
Put the 1 1/2 pt water, 1/2 pt juice, rinds, sugar, flavourings and gelatine into the scalded pan and infuse, with a lid on, over gentle heat until sugar and gelatine are dissolved.
Do not let the infusion become hot.
Wash egg-shells and crush.
Lightly whisk the whites until liquid and add, with shells, to the infusion.
Heat steadily, whisking constantly, until a good head of foam is produced, and the contents of the pan become hot, but not quite boiling.
Strain through the crust, and add sherry if used, to the jelly at it goes through the filter.