Ale Jelly is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic jelly that can be used as a starter made from a mix of jellied stock, strong ale and sugar that's flavoured with lemon and clarified with egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Ale Jelly.
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This is a classic recipe for a Victorian version of Ale Jelly that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
To the prepared stock or jelly add (where the shape is large), a pint bottle of strong ale, a pound of loaf sugar, the peel of one, and the juice of four lemons, a stick of cinnamon, and the beaten whites of eight eggs; put all into a saucepan, stir it thoroughly; let it boil for fifteen minutes, and pour into a jelly bag till it runs perfectly clear.
Ale, 1 pint; sugar, 1lb.; lemons,peel of 1 and juice of 4; cinnamon, 1 stick; eggs, 8 whites.
Add the jellied stock to a pan and gently melt then stir in the ale, sugar, lemon zest and cinnamon stick. Beat the egg whites in a bowl until foaming then stir into the stock mixture in the pan.
Bring the mixture to a boil, stir well to combine then continue boiling for 15 minutes. Take off the heat and allow to cool slightly then pour into a jelly bag or into a fine-meshed sieve lined with a double layer of muslin. Allow to drip through then pour the liquid into a mould. Set aside to cool then refrigerate until set.
Ale, 1 pint; sugar, 1lb.; lemons,peel of 1 and juice of 4; cinnamon, 1 stick; eggs, 8 whites.