Green Jelly
From Vegetarian cookery, 1891
Serves 8
The spinach-juice should be strained till perfectly clear before it is used for the jelly.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 106. The excerpt below is the record exactly as published.
Green Jelly. Two oimces of isinglass, two ounces of sweet almonds, half a pint of spinach-juice, ten drops of almond flavour, five ounces of white sugar, and one quart of water. Steep the isinglass twenty minutes in half a pint of cold water ; dissolve it in a pint and a half of boiling water ; strain it, and add the almonds, blanched, and chopped fine, the sugar, and the juice of spinach ; set it over a slow fire till nearly boiling ; then strain through a gauze sieve ; when it becomes thick, pour it into a mould, and it will be ready the following day. The spinach-juice should be strained till perfectly clear before it is used for the jelly. No. 462. — Jelly. One ounce and a half of isinglass, half a pint of orangesyrup, two lemons, one egg, and sugar. Soak the isinglass in half a pint of cold water twenty minutes ; add the same quantity of boiling water ; stir it over the fire till the isinglass is dissolved ; then add the juice oftvvo lemons, and the rind of one, pared thin, and as much orange syrup and water as will make a quart altogether, adding sugar as reqiured. Beat together the white and shell of the egg ; stir 186 VEGETARIAN COOKERY. quickly into the jelly, and boil the whole five minutes, without stirring ; remove it from the fire ; let it remain, covered, five minutes ; then strain it through a flannel jelly-bag, previously dipped in hot water, and wrung quite dry. No. 463. — Lemon Jelly. Four fine lemons, half a pound of white sugar, two ounces of isinglass
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