vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Isinglass Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.
§ pint of water, and to \ pint of white wine (sherry) add rind of half lemon. Simmer the isinglass till reduced to £ pint. Take four yolks of eggs, well beaten, juice of half lemon and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.