Fruit Isinglass Jelly
From Cassell's dictionary of cookery, 1892
Serves 8
Should be clear when turned out.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 559. The excerpt below is the record exactly as published.
Fruit Isinglass Jelly;.— Get the juice from China oranges and a little lemon- juice, or Seville orange- juice, about a quart in all — of the latter, however, only enough to give a pleasant sharpness. Strain the juice through a double muslin bag, and again thi-ough a flannel one. Have ready, in an enamelled saucepan, two and a half ounces of the best isinglass, dissolved in a pint of water, stir in half a pound of finely- sifted suga
Cook this with the app: pantry check, scaling, and the assistant.