9 Metaphors for jellies

JELLIES are not the nourishing food they were at one time considered to be, and many eminent physicians are of opinion that they are less digestible than the flesh, or muscular part of animals; still, when acidulated with lemon-juice and flavoured with wine, they are very suitable for some convalescents.

Jellies are the juices of fruits boiled with sugar to a pretty thick consistency, so as, upon cooling, to form a trembling jelly; as currant, gooseberry, apple jelly, &c. 5.

Jelly is another article of diet in great favour with nurses and friends of the sick; even if it could be eaten solid, it would not nourish, but it is simply the height of folly to take 1/8 oz. of gelatine and make it into a certain bulk by dissolving it in water and then to give it to the sick, as if the mere bulk represented nourishment.

The tomatoes had not been burned; the fowls were roasted to a most delicate brown; the currant jelly was just the right consistency; the pickled peaches were delicious, and the tea could not have been better.

Vegetable jelly is a distinct principle, existing in fruits, which possesses the property of gelatinizing when boiled and cooled; but it is a principle entirely different from the gelatine of animal bodies, although the name of jelly, common to both, sometimes leads to an erroneous idea on that subject.

Coffee-jelly was the regular, inevitable, evening meal dessert for the entire week.

Animal jelly, or gelatine, is glue, whereas vegetable jelly is rather analogous to gum.

Arrowroot jelly, if he can be made to relish it, will be highly useful; but if not, some boiled rice, into which a little arrowroot has been sprinkled while boiling, may be added to his milk.

Fruit jellies are compounds of the juices of fruits combined with sugar, concentrated, by boiling, to such a consistency that the liquid, upon cooling, assumes the form of a tremulous jelly.

9 Metaphors for  jellies