Isinglass Jelly, Constantia
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two moulds.
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
Method
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 Jelly, Constantia.— Dissolve an ounce of the best isinglass in a pint of water. Put to it a quarter of a pound of good loaf sugar, and part of the rind of a Seville orange, pared thin
Cook this with the app: pantry check, scaling, and the assistant.