Put two ounces of gelatine to soak in a pint of water with half pound of sugar and the thinly-peeled rind of two lemons.
When the gelatine has melted, add the strained juice of five lemons and the whites and crushed shells of three eggs.
Whisk it on the fire and pass it through the jelly bag; at the last add three-quarters of a glass of brandy.
Pour it into a wet mould and let it set.
Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).
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