Claret Jelly

Name: Claret Jelly
Ingredients: a bottle of sound claret; six ounces of white sugar; a glass of brandy; the rind of one well-washed lime; the juice of three; one tea-cupful of raspberry syrup; an ounce of isinglass

From Culinary jottings, 1885

Serve with iced cream.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 213. The excerpt below is the record exactly as published.

bottle of sound claret, six ounces of Claret jelly. r r. -, xi white sugar, a glass oi brandy, the rind of one well- washed lime, and the juice of three ; one tea-cupful of raspberry syi'up or half a pound of raspberry jam. Boil all together, add an ounce of isinglass

Cook this with the app: pantry check, scaling, and the assistant.