Isinglass Jelly

Ingredients

• one ounce of isinglass
• a quart of boiling milk
• the whites of four eggs
• sugar to taste
• two ounces of sweet almonds
• one ounce of bitter almonds

Method

1. 1

   Dissolve the isinglass in boiling milk.

2. 2

   Stir until dissolved.

3. 3

   Add beaten egg whites and sugar.

4. 4

   Scald the almonds in the jelly, simmer until reduced to half.

5. 5

   Strain into a mould and turn out the next day.

6. 6

   Garnish with flowers and blanched sweet almonds.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 248. The excerpt below is the record exactly as published.

one ounce of isinglass, or gelatine, and pour over ! it a quart of boiling milk. Stir till quite dis- j solved. Take the whites of four eggs, well beaten, and sugar to taste ; two oimces of sweet and one ounce of bitter almonds

Cook this with the app: pantry check, scaling, and the assistant.