Isinglass Jelly
From Modern cookery, in all its branches, 1884
Serves 4
An additional quarter ounce of isinglass should be allowed for each ounce due to the clarifying process.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 400. The excerpt below is the record exactly as published.
Isinglass, 2± oz. ; water, 1 pint ; beaten white of egg, 1 tea- spoonfu
Cook this with the app: pantry check, scaling, and the assistant.