Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 19. One of the earliest known cookbooks by an African American author.
The combination of gelatin and egg whites creates a crystal-clear gel through a process called clarification. As the mixture simmers, egg proteins coagulate and trap impurities, while the gelatin provides structure. Passing the liquid through flannel repeatedly filters out the coagulated proteins and particles. The acid from lemon juice helps set the gelatin and brightens the wine's flavor while preventing the eggs from curdling too quickly.
Put into a kettle and simmer
Pound and squeeze in the juice of two lemons
Break in six eggs
This dessert must be made at least 4 hours ahead to allow proper setting, but can be prepared up to 3 days in advance. Keep covered with plastic wrap in the refrigerator. The gel actually improves in clarity and texture after 24 hours of chilling.
Store covered with plastic wrap in the refrigerator for up to 5 days. The gel will remain stable and clear. To unmold, dip the mold briefly in warm water (5-10 seconds) and invert onto a serving plate. Do not freeze, as this will damage the gelatin structure.
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Simmer all together 20 or 30 minutes
Pour into a flannel bag and let it drip
The first that drips turn back into the bag, letting it drip again
Pour into moulds, and set it away to gell
