Constantia Jelly
From Modern cookery, in all its branches, 1884
Serves 4
Recommended for those who cannot take acids.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 411. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.