Ivory-dust Jelly

Ingredients

• 1 lb. of Ivory dust
• 1 qt. of water
• 1 wineglassful of sherry
• sweeten to taste with caster sugar
• the juice of two lemons
• half the grated peel
• two or three cloves
• loz. of isinglass

Method

1. 1

   Put 1 lb. of Ivory dust into a saucepan with 1 qt. of water, boil until reduced to half.

2. 2

   Pour into a basin and let cool.

3. 3

   Warm the clear jelly, add lemon juice, grated peel, cloves, and sugar.

4. 4

   Strain and use as required.

5. 5

   For another method, boil 1 lb. of Ivory dust with 2 qts. of water for nine hours, dissolve 1 oz. of isinglass, mix in sherry, lemon peel, juice, and sugar, boil for another half hour, strain, and set in a cool place.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 145. The excerpt below is the record exactly as published.

Iqt. of water, place it over the fire until boiling, then move it to the side and let it simmer gently for two-hours-and-a-half. Strain the liquid through a jolly-bag into a basin, and leave it until cold. Then turn the jelly into the saucepan, removing all the sediment there may be, and make it hot again. Mis Fig. 973. Ivory-dust Jelly. 1 wineglassful of sherry with it, sweeten to taste with caster sugar, and add any flavouring desired. Rinse out a jelly- mould with cold water, then pour in the jelly, and keep it in a cool place until it has set. When wanted, turn the jelly out of the mould on to a glass or fancy china dish, and serve. See Fig. 973. (2) Put 8oz. of Ivory dust into a saucepan with 3 pints of cold water, and boil until reduced to half its original quantity. Pour it into a basin and let it get cold; then put the clear jelly, without sediment, into a saucepan, warm it, add the juice of a lemon, half the grated peel, two or three cloves, and sugar to taste ; when the jelly is dissolved, strain it, and use as required. (3) Put Jgall. of water in a saucepan with Jib. of Ivory dust, and boil gently until it is reduced to 1 pint (it will take about ten hours). Pass through a jelly-bag, and it is ready for use. (4) Put Jib. of Ivory dust or shavings in a saucepan with 2qts. of water, and boil it gently for nine hours, then dissolve loz. of isinglass in it. Remove the jelly to the side of the fire, and mix in J pint of sherry, the peel of half a lemon, the juice of two lemons, and sweeten to taste with caster sugar. Boil the jelly for half-an-hour longer, then strain it through a jelly -bag, pour into a mould rinsed out with cold water, and set it in a cool place. When the jelly is firm, turn it out on to a fancy dish, and serve. It will keep for a week in the winter, but not longer than three days in the summer. (5) Put lib. of Ivory dust

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