Isinglass and Gelatine Jelly
From Cassell's dictionary of cookery, 1892
Serves 6
If very stiff, dip the mould in boiling water for easier removal.
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
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As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 751. The excerpt below is the record exactly as published.
Isinglass and Grelatine Jelly.— When jelly is to be made for the table, isinglass and gelatine are frequently uaed instead of caK's-foot ISI ( 332 ) ISI stock, and possess the advantage of being made much more easily and quickly. From isinglass especially, many wholesome and agreeable dishes may be made. It is, however, difficult to give the exact proportions to be used, as isinglass differs so much in quality. The best may be known by its dull-looking, hard skin, and by its requiring fully half an hour's boiling to dis- solve it. The commoner kinds dissolve very quickly, and may be known by their white, fine appearance. When good isinglass is used two ounces are sufficient for a quart of jelly. Simmer the isinglass, until it is thoroughly dissolved, in a pint of water. Just before it is taken from the fire, add a tea-spoonful of strained lemon- juice, a table-spoonful of cold water, and a lump of sugar. Let all boil together two or three minutes and remove the scum carefully as it rises. Strain through a jelly-bag, add wine, lemon- juice, sugar, and flavouring according to taste
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