sufficient to dissolve, skim, and pass it through a muslin strainer.
When two ounces are required for a dish, put two and a half into a
delicately clean pan, and pour on it a pint of spring water which has
been gradually mixed with a teaspoonful of beaten white of egg ; stir
these thoroughly together, and let them heat slowly by the side of a
gentle fire, but do not allow the isinglass to stick to the pan. When
the scum is well risen, which it will be after two or three minutes’
simmering, clear it off, and continue the skimming until no more
appears ; then, should the quantity of liquid be more than is needed,
reduce it by quick boiling to the proper point, strain it through a
thin muslin, and set it by for use : it will be perfectly transparent,
and may be mixed lukewarm with the clear and ready sweetened
juice of various fruits, or used with the necessary proportion of syrup,
for jellies flavoured with choice liqueurs. As the clarifying reduces
the strength of the isinglass — or rather as a portion of it is taken up
by the white of egg — an additional quarter to each ounce must be
allowed for this : if the scum be laid to drain on the back of a fine
sieve which has been wetted with hot water, a little very strong jelly
will drip from it.
Isinglass, 2± oz. ; water, 1 pint ; beaten white of egg, 1 tea-
spoonfu✪ Isinglass Jellyl.
Obs. — At many Italian warehouses a preparation is now sold under
the name of isinglass, which appears to us to be highly purified
gelatine of some other kind. It is converted without trouble into a
very transparent jelly, is free from flavour, and is less expensive than
the genuine Russian isinglass ; but when taken for any length of
time as a restorative, its different nature becomes perceptible. It
answers well for the table occasionally ; but it is not suited to
invalids.
SPINACH GREEN, FOR COLOURING SWEET DISHES, CONFECTIONARY,
OR SOUPS.
Pound quite to a pulp, in a marble or Wedgewood mortar, a hand-
ful or two of young freshly-gathered spinach, then throw it into a
hair sieve, and press through all the juice which can be obtained from
it ; pour this into a clean white jar, and place it in a pan of water
that is at the point of boiling, and which must be allowed only to
just simmer afterwards; in three or four minutes the juice will be
poached or set : take it then gently with a spoon, and lay it upon the
back of a fine sieve to drain. If wanted for immediate use, merely
mix it in the mortar with some finely-powdered sugar✪ Spinach Green for Colouring ;* but if to be
kept as a store, pound it with as much as will render the whole
tolerably dry, boil it to candy-height over a very clear fire, pour it
out in cakes, and keep them in a tin box or canister. For this last
preparation consult the receipt for orange-flower candy.
* For soup, dilute it first with a little of the boiling stock, and stir it to the
remainder*
45G
MODERN COOKERY.
[ciiAr. xxm.
PREPARED APPLE OR QUINCE JUICE. ✪ Prepared Apple or Quince Juice
Page 400 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sufficient to dissolve, skim, and pass it through a muslin strainer. When two ounces are required for a dish, put two and a half into a delicately clean pan, and pour on it a pint of spring water which has been gradually mixed with a teaspoonful of beaten white of egg ; stir these thoroughly together, and let them heat slowly by the side of a gentle fire, but do not allow the isinglass to stick to the pan. When the scum is well risen, which it will be after two or three minutes’ simmering, clear it off, and continue the skimming until no more appears ; then, should the quantity of liquid be more than is needed, reduce it by quick boiling to the proper point, strain it through a thin muslin, and set it by for use : it will be perfectly transparent, and may be mixed lukewarm with the clear and ready sweetened juice of various fruits, or used with the necessary proportion of syrup, for jellies flavoured with choice liqueurs. As the clarifying reduces the strength of the isinglass — or rather as a portion of it is taken up by the white of egg — an additional quarter to each ounce must be allowed for this : if the scum be laid to drain on the back of a fine sieve which has been wetted with hot water, a little very strong jelly will drip from it.
Isinglass, 2± oz. ; water, 1 pint ; beaten white of egg, 1 teaspoonful.
Obs. — At many Italian warehouses a preparation is now sold under the name of isinglass, which appears to us to be highly purified gelatine of some other kind. It is converted without trouble into a very transparent jelly, is free from flavour, and is less expensive than the genuine Russian isinglass ; but when taken for any length of time as a restorative, its different nature becomes perceptible. It answers well for the table occasionally ; but it is not suited to invalids.
SPINACH GREEN, FOR COLOURING SWEET DISHES, CONFECTIONARY,
OR SOUPS.
Pound quite to a pulp, in a marble or Wedgewood mortar, a handful or two of young freshly-gathered spinach, then throw it into a hair sieve, and press through all the juice which can be obtained from it ; pour this into a clean white jar, and place it in a pan of water that is at the point of boiling, and which must be allowed only to just simmer afterwards; in three or four minutes the juice will be poached or set : take it then gently with a spoon, and lay it upon the back of a fine sieve to drain. If wanted for immediate use, merely mix it in the mortar with some finely-powdered sugar ;* but if to be kept as a store, pound it with as much as will render the whole tolerably dry, boil it to candy-height over a very clear fire, pour it out in cakes, and keep them in a tin box or canister. For this last preparation consult the receipt for orange-flower candy.
* For soup, dilute it first with a little of the boiling stock, and stir it to the remainder*
45G
[ciiAr. xxm.
PREPARED APPLE OR QUINCE JUICE.
Records on this page
Isinglass JellySpinach Green for ColouringPrepared Apple or Quince Juice