Kumquat Jelly
A dish with kumquat juice and sugar at the center.
Ingredients
US
Metric
- 350 ml kumquat juice
- 120 ml sugar
- 60 ml Sauterne
- 22 ml Orange Curaçoa
- 15 ml granulated gelatine
- 30 ml cold water
- Few grains salt
Steps
- Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and one-half cups juice. Add sugar, wine, and curaçoa. Soak gelatine in cold water, and add to first mixture heated to boiling-point; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar.
Nutrition (estimated, per serving)
| Calories | 558 |
|---|---|
| Protein | 1.6 g |
| Fat | 0.9 g |
| Carbs | 139.9 g |
| Fiber | 2.1 g |
| Sodium | 8 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States