Jelly

Ingredients

• One ounce and a half of isinglass
• half a pint of orange syrup
• two lemons
• one egg
• sugar

Method

1. 1

   Soak the isinglass in half a pint of cold water for twenty minutes; add the same quantity of boiling water; stir it over the fire till the isinglass is dissolved; then add the juice of two lemons, and the rind of one, pared thin, and as much orange syrup and water as will make a quart altogether, adding sugar as required.

2. 2

   Beat together the white and shell of the egg; stir quickly into the jelly, and boil the whole five minutes, without stirring; remove from the fire; let it remain, covered, for five minutes; then strain through a flannel jelly-bag, previously dipped in hot water and wrung quite dry.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 105. The excerpt below is the record exactly as published.

Jelly. Pare and core large juicy apples ; set them on the fire with as much water as will cover them ; boil quickly till the fruit is quite soft ; add a quart more water, and boil half an hour longer ; then run it through a jelly-bag ; set it again on the fire, with half a pound of loaf sugar, the juice of a lemon, and the rind, pared very thin, to each pint of pulp ; boil all together ; strain, and pour it into a mould. VKOElAnlAN COOKERY. 185 No. 459. — French Jelly. Put a little clear jelly into a mould, and when set, add any kind of fresh fruit ; then more jelly, and fruit as before, till the mould is full ; when required, dip the mould in hot water, and turn out the jelly carefully on a dish. In the winter, preserved fruits may be used in the same way. No. 460.— Frtjit Jelly. Dissolve half an ounce of isinglass in half a pint of water ; then add a half-pint jar of any kind of fruit jelly ; when quite melted, strain through a jelly -bag ; then stir till nearly cold, and put it into a mould. No. 461. — Green Jelly. Two oimces of isinglass, two ounces of sweet almonds, half a pint of spinach-juice, ten drops of almond flavour, five ounces of white sugar, and one quart of water. Steep the isinglass twenty minutes in half a pint of cold water ; dissolve it in a pint and a half of boiling water ; strain it, and add the almonds, blanched, and chopped fine, the sugar, and the juice of spinach ; set it over a slow fire till nearly boiling ; then strain through a gauze sieve ; when it becomes thick, pour it into a mould, and it will be ready the following day. The spinach-juice should be strained till perfectly clear before it is used for the jelly. No. 462. — Jelly. One ounce and a half of isinglass, half a pint of orangesyrup, two lemons, one egg

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