Ingredients: Half a box of gelatine soaked in half a pint of water, juice of five large lemons, two cupfuls of loaf-sugar, or sugar to taste, beaten white and shell of an egg one and a half pints of boiling water.
Soak the gelatine in the half-pint of water half an hour. Rub several of the pieces of the sugar on the peel of the lemon, to soak the oil on the surface. Pour a pint and a half of boiling water on the soaked gelatine, and add lemon-juice, sugar, and egg; let it come to a boil, then set it at the side of the range a few moments; skim carefully, and pass through the jelly-bag into molds.
Add lemon-juice; beat the jelly until it becomes entirely white, which will take some time, and put it into a mold again.
Prepare about a quart of Champagne, sherry, or brandy jelly, and when strained pour it into a basin, which place on the ice, or on ice and salt; whip it now gently with the egg-whisk, adding the juice of two lemons; when it begins to set, and is quite frothy (not too much so, however), stir in the fruits; place all into a mold, and surround it with ice.