Break up a quart of strong calf’s feet stock, which should have
been measured while in a liquid state ; let it be quite clear of fat and
sediment, for which a small additional quantity should be allowed ;
add to it a not very full half-pint of strained lemon-juice, and ten
ounces of sugar, broken small (rather more or less according to the
state of the fruit), the rind of one lemon✪ Lemon Calf’s Feet Jelly pared as thin as possible, or
of from two to three when a full flavour of it is liked, and the whites
with part of the shells crushed small, of five large or of six small
eggs. Proceed as for the preceding jellies, and when the mixture
has boiled five minutes throw in a small pinch of isinglass ; continue
the boiling for five or six minutes longer, draw the pan from the fire,
let it stand to settle ; then turn it into the jelly-bag. Vi e have
found it always perfectly clear with once passing through ; but
should it not be so, pour it in a second time.
Strong calf’s feet stock, 1 quart ; strained lemon-juice, short
\ pint ; sugar, 10 oz. (more or less according to state of fruit) ;
rind of from 1 to 3 large lemons ; whites and part of shells of 5 large
or 6 small eggs : 5 minutes. Pinch of isinglass : 5 minutes longer.
Obs. — About seven large lemons will produce the half pint of
juice. This quantity is for one mould only. The jelly will be found
almost colourless unless much of the rinds be used, and as perfectly
transparent as clear spring water : it is also very agreeable in flavour.
For variety, part of the juice of the fruit might be omitted, and its
place supplied by maraschino, or any other rich white liqueur of
appropriate flavour ; and to render it safer eating, some syrup of
preserved ginger would be an excellent addition.
CONSTANTIA JELLY.
Infuse in a pint of water for five minutes the rind of half a Seville
orange, pared extremely thin ; add an ounce of isinglass ; and when
this is dissolved throw in four ounces of good sugar in lumps ; sti?
468
MODERN COOKERY.
[chap. XXIII.
well, and simmer the whole for a fewT minutes, then mix with it four
large wineglassesful of Constantia✪ Constantia Jelly, and strain the jelly through a fine
cloth of close texture ; let it settle and cool, then pour it gently from
any sediment there may be, into a mould which has been laid for an
hour or two into water. We had this jelly made in the first instance
for an invalid who was forbidden to take acids, and it proved so
agreeable in flavour that we can recommend it for the table. The
isinglass, with an additional quarter of an ounce, might be clarified,
and the sugar and orange-rind boiled with it afterwards.
W ater, 1 pint ; rind, £ Seville orange : 5 minutes. Isinglass,
1 oz. ; sugar, 4 oz. : 5 to 7 minutes. Constantia, 4 large wine-
glassesful.
RHUBARB ISINGLASS JELLY.
{Author s Original Receipt. Good.) ✪ Rhubarb Isinglass Jelly
Page 411 · 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
Break up a quart of strong calf’s feet stock, which should have been measured while in a liquid state ; let it be quite clear of fat and sediment, for which a small additional quantity should be allowed ; add to it a not very full half-pint of strained lemon-juice, and ten ounces of sugar, broken small (rather more or less according to the state of the fruit), the rind of one lemon pared as thin as possible, or of from two to three when a full flavour of it is liked, and the whites with part of the shells crushed small, of five large or of six small eggs. Proceed as for the preceding jellies, and when the mixture has boiled five minutes throw in a small pinch of isinglass ; continue the boiling for five or six minutes longer, draw the pan from the fire, let it stand to settle ; then turn it into the jelly-bag. We have found it always perfectly clear with once passing through ; but should it not be so, pour it in a second time.
Strong calf’s feet stock, 1 quart ; strained lemon-juice, short \ pint ; sugar, 10 oz. (more or less according to state of fruit) ; rind of from 1 to 3 large lemons ; whites and part of shells of 5 large or 6 small eggs : 5 minutes. Pinch of isinglass : 5 minutes longer.
Obs. — About seven large lemons will produce the half pint of juice. This quantity is for one mould only. The jelly will be found almost colourless unless much of the rinds be used, and as perfectly transparent as clear spring water : it is also very agreeable in flavour. For variety, part of the juice of the fruit might be omitted, and its place supplied by maraschino, or any other rich white liqueur of appropriate flavour ; and to render it safer eating, some syrup of preserved ginger would be an excellent addition.
CONSTANTIA JELLY.
Infuse in a pint of water for five minutes the rind of half a Seville orange, pared extremely thin ; add an ounce of isinglass ; and when this is dissolved throw in four ounces of good sugar in lumps ; stir
[CHAP. XXIII.
well, and simmer the whole for a fewT minutes, then mix with it four large wineglassesful of Constantia, and strain the jelly through a fine cloth of close texture ; let it settle and cool, then pour it gently from any sediment there may be, into a mould which has been laid for an hour or two into water. We had this jelly made in the first instance for an invalid who was forbidden to take acids, and it proved so agreeable in flavour that we can recommend it for the table. The isinglass, with an additional quarter of an ounce, might be clarified, and the sugar and orange-rind boiled with it afterwards.
W ater, 1 pint ; rind, £ Seville orange : 5 minutes. Isinglass, 1 oz. ; sugar, 4 oz. : 5 to 7 minutes. Constantia, 4 large wineglassesful.
RHUBARB ISINGLASS JELLY.
{Author s Original Receipt. Good.)
Records on this page
Lemon Calf’s Feet JellyConstantia JellyRhubarb Isinglass Jelly