Jelly, Liquor
From Cassell's dictionary of cookery, 1892
Serves 3
Dip mould in boiling water if jelly is stiff.
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 768. The excerpt below is the record exactly as published.
Jelly, Liquor.— This jelly may bo made with maraschino, noyau, cura(,'oa, or any other hquor. Dissolve two ounces of best Kussi;m isinglass in a pint of water, being careful to remove the scum as it rises, add a pound of loaf sugar, which has been boiled to a syrup with half a pint of water, and also carefuUy skimmed, the strained juice of a lemon, and a quarter of a pint of liquor
Cook this with the app: pantry check, scaling, and the assistant.