Grape Isinglass Jelly

Ingredients

• one ounce of isinglass
• a cupful of water
• a pound and a half of ripe purple grapes
• half a pound of loaf sugar
• two table-spoonfuls of brandy

Method

1. 1

   Dissolve isinglass in water.

2. 2

   Bruise grapes, strain juice, boil with sugar and isinglass for ten minutes.

3. 3

   Add brandy, pour into a mould, and cool until set.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 631. The excerpt below is the record exactly as published.

a cupful of water, the strained juice of six lemons, and a pint bottle of sherry. Freeze as directed for granito claret, and serve in glasses. Sufficient for two pints and a half. Grapes. — Grapes are grown extensively in France, and made into wine. Those grown in this country are chiefly used for dessert, and are particularly welcome in cases of illness, being both refreshing and wholesome. The best way to keep them is to pick out all that are in the least decayed, and to pass a thread through the stalk of each bunch, then seal the end of the stalk, to keep it from drying, and place the fruit gently in a bag, made of thin paper. The mouth of the bag should then be closed, and secured with string. The grapes should be hung up by the thi-ead to the ceiling of a cool room, and preserved at as low a tempera- ture as possible until required for use. Grape, Green, Marmalade. — Pick the grapes, put them into a saucepan, and barely cover them ^^'ith boiling water. Let | them simmer for eight or ten minutes, but do [ not let them break. Take them out, drain them, let them cool, then press them through a coarse sieve, and add a pound of loaf sugar to every pound of pulp. Boil them gently for [ twenty minutes, pour into jars, cover with brandied and gummed paper, and keej) in a cool place. Sufficient, one pound of fruit for one pound of jam. Probable cost, Is. 2d. per pound. Grape Isinglass Jelly.— Dissolve one ounce of isinglass or gelatine in a cupfiil of Avatcr. Put a pound and a half of ripe purple grapes into a saucepan. Bruise them with the back of a wooden spoon until the juice flows freely. Strain them, without pressure, through two or three thicknesses of muslin, and, when the juice is clear, boil it, with half a pound of loaf sugar and the dissolved isinglass, for ton minutes. Add two table-spoonfuls of brandy

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