Home-made Isinglass
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 44. The excerpt below is the record exactly as published.
Home-made Isinglass. The bones of turbot and of all fish that are boiled should be taken care of, and boiled dCwn for aspic jelly. The process consists in boiling down the bones, straining the liquid, testing a small quantity to ascer- tain if it is stiff enough, and simmering till the jelly formed will bear the addition of a little wine or vinegar, and be a jelly when cold. SALMON, 103 To boil Salmon. To every 3 lbs. of salmon put i lb. of salt and sufficient water to cover the fish
Cook this with the app: pantry check, scaling, and the assistant.