Jelly
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil jelly is ten minutes. Sufficient for about three pints.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1809. The excerpt below is the record exactly as published.
half a pint of strained lemon-juice. Put the dissolved isinglass into a saucepan, and beat briskly into it the sugar and lemon-juice, together with the crushed shells and well-whisked whites of four eggs. Place out tUl COOl. JXUD IS with three or four \ — • the yeUow part is I make up the weight ' SIM ( 878 ) SIP it on a gentle fire, and as soon as it begins to heat, discontinue stirring it, and leave it quite stiU. Let it boil gentlj' for five minutes ; add half a pint of maraschino, and simmer thi-ee or four minutes longer. Take the saucepan from the fire, and let the preparation remain un- touched for a quarter of an hour ; then strain it through a jelly-bag
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Cook this with the app: pantry check, scaling, and the assistant.