Isinglass Jelly
From Consult me, 1902
Serves 6
Sweet and bitter almonds can be added if desired.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 75. The excerpt below is the record exactly as published.
one ounce and a half of isinglass into a basin, and pour over it a quart of boiling milk ; cover it over with a plate, and let it stand till the next day ; put it into a saucepan with the rind of a lemon, a bit of cinnamon, and a liftle loaf sugar ; let it boil till the isinglass is dissolved, then add to it some orange flour and rose-water, and a little Sherry wine ; strain and cool a little, wet the moulds in cold water, and pour it into them. Sweet and bitter almonds blanched, and beat in a mortar with a little rose-water
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