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Lemon Curd Jelly

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Ingredients
  Lemons 3 Large
  Milk 1 1⁄2 Pint
  Sugar 8 Ounce
  Gelatin 1 Ounce (Light Weight)
  Water 4 Tablespoon
Directions

Wash lemons and remove rind in thin strips from two of them.
Infuse rind in the milk with the sugar until the latter is dissolved.
Soak the gelatine in the water and, when soft, stir into the warm milk.
Do not allow the milk with gelatine to boil or curdling may occur.
Strain into a bowl and allow to cool to blood-heat.
Stir in the strained juice of three lemons and mould.
Turn out when set

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Dissolved
Restriction: 
Vegetarian
Ingredient: 
Lemon

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