Ingredients: Two ounces Nelson's opaque gelatine, five lemons, eight ounces white sugar, one pint and a half of water, the whites of three eggs, and some fresh fruit. Soak the gelatine in the water for one hour, then add the juice of the lemons, the sugar, and the whites of eggs whisked in a little cold water; stir all together gently over the fire until boiling, allow it to settle a few minutes, then pass through a flannel jelly-bag, pouring it back a few times until quite clear; procure some fresh fruit, such as a few grapes, a few cherries, strawberries, greengages, and one small apple cut in slices, place them in a jelly mould, and stand the mould in cold water; then pour some of the liquid jelly on the top, allow it to set, then fill the mould with the rest of the jelly; place away to set; when required for the table dip the mould in warm water for a few seconds, and wipe with a cloth and turn on a silver or glass dish before sending to table; place a little fresh fruit round the base of the jelly.