Egg Jelly by Louise Fazenda

From 1915:

Cooking is like painting or writing verse, I think. They who make a great success of it must be born with the cooking spirit, as it were. But though I fully believe this, I also believe that any one may know enough about the enviable art to woo Dan Cupid in at the window and chase the wolf away from the door.
I have a penchant for making jellies both because they are pretty and because they are toothsome.

One of my favorite recipes is egg jelly.

The ingredients for this include 1 oz. of gelatine, 1 pint of cold water, 1 lemon, 1 ½ lbs of loaf sugar and the yolk of 5 eggs.

The method is to dissolve the gelatine in the water and stand it aside for about an hour. After this, put it in a stew pan, with the lemon peel and sugar, letting it all come to a simmering point. Have in a basin, all ready, the yolks of the five eggs, which must have been well beaten, and add the contents of the stew pan. While pouring add the juice of a lemon also. Strain the whole through muslin into a mold.