Isinglass Jelly, Lemon

Ingredients

• the rind of two lemons
• an ounce and a half of isinglass
• a pint of water
• half a pound of loaf sugar
• the juice of four large lemons

Method

1. 1

   Peel lemon rind, dissolve isinglass in water, sweeten.

2. 2

   Strain lemon juice and mix with isinglass.

3. 3

   Pour into moulds and cover with ice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 752. The excerpt below is the record exactly as published.

half a pound of loaf sugar, boil it for five minutes, and, after steaming, pour into a mould. Instead of isinglass, this jelly is some- times made with ground rice as follows : — Strain the juice of a quart of cranberries after they have been boiled ; mix with it slowly enough ground rice to thicken it to the consistency of jeUy ; now boil it, taking care that the rice doe's not adhere to the bottom of the pan, add sugar to taste, pour into a mould, and, when cold turn out on a glass dish, \\nth a garnish of Devonshire cream. Probable cost of isinglass. Is. per ounce ; ground rice, 3d. to 4d. per pound. Isinglass Jelly, Currant and Rasp- berry.— Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries ; place the jar in boiUng water to extract the juice. Boil three-quarters of a pint of water, two ounces of isinglass, and a pound of loaf sugar together, allow both the fruit juice, when strained, and the sweetened isinglass to cool, then mix equal quantities, pour into shapes and place the jeUy in ice. Probable cost of isinglass, Is. per ounce. Isinglass Jelly, Fruit {see Fruit Isin- glass JeUy). Isinglass Jelly, Grape {sec Grape Isin- glass Jelly). Isinglass Jelly (Invalid Cookeky).— a pleasant and nourishing jelly is made by boiUng isinglass shavings and a portion of the brown crust of a loaf seasoned with Jamaica peppers. To an ounce of the shavings and a quart of boiling water, add a tea-spoonful of Jamaicii peppers, and the bread-crust, which should be brown, but not black. Boil until it has wasted a i^int. This jelly will remain good for some time. A spoonful may bo put into soup, tea, or any other beverage. Probable cost, Is. 2d. Isinglass Jelly, Lemon.— Peel the rind of two lemons, without any of the white inner skin, and put it into an ounce and a half I of isinglass clarified in a pint of water, and I sweetened according to taste— say with half j a pound of loaf sugar. Strain the juice of j four large lemons, and poui- it gently into. j the isinglass when cool. Pour it at once (the I lemon-rind must be taken out, but the liquid i need not be strained) into small moulds, or i into one large one, and cover with ice broken ! small. This jelly may be made from calf's- I foot stock. Put to each pint the juice of three lemons. Time, an hour to prepare. Probable cost, '2s. The above ingredients are sufficient for a pint and a half mould. Isinglass Jelly, Lemon (another way)- — See Lemon Isinglass Jelly. Isinglass Jelly, Orange.— To the juice of eight fine sweet oranges and four Seville, well strained, add an ounce and a half of isin- gla

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