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Isinglass Jelly, Strawberry
From Cassell's dictionary of cookery, 1892
Serves 4
Desirable to place moulds in ice.
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
Nutrition per serving
444Calories
2 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein2.3 g
Carbohydrates111 g
Fiber2.6 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5 mg
Potassium534 mg
Calcium63 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K6.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline4.7 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 753. The excerpt below is the record exactly as published.
Isinglass JeUy, Strawberry.— Take a quart of tine ripe scarlet strawberries, and pom- over them a pint of water that has boiled for twenty minutes with three-quarters of a pound of loaf sugar. The next flay, drain off th,e syrup from the strawberries without bruising them, and, to increase the fruity flavour, add a little lemon-juice and half a pint of red currant juice. Clariiy two ounces and a half of isin- glas
Cook this with the app: pantry check, scaling, and the assistant.