Citron Jelly
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 371. The excerpt below is the record exactly as published.
Citron Jelly. — Take fib. of lump sugar, with some of it grate the rinds of two Citrons. As the sugar gets coloured with the rind, scrape off the coloured part with a knife, and grate again till there is no coloured rind left on either Citron, always scraping the coloured sugar off. Put the scraped sugar into a basin, pour on it 1 pint of cold water, squeeze in the juice of four lemons, and strain this mixture through a jelly-bag. Clarify the rest of the sugar to syrup (see Sugar-boiling), and then put a fourth part of it into a small pan and boil it to caramel ( see Sugar-boiling). Soak loz. of isinglass
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