Jelly, Weak Wine (Invalid Cookery)
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, exclusive of the wine, Is. 4d. Sufficient for four or five glasses.
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 771. The excerpt below is the record exactly as published.
Jelly, Weak Wine (Invalid Cookery). i — Put an ounce of isinglass into an enamelled saucepan with three-quarters of a pint of water and three ounces of sugar. Boil gently until it is dissolved, remove the scum carefully as it rises, and throw in a tea-spoonful of cold water two or three times, to assist it in doing so. Strain the jelly through a bag which has been wrung out of hot water, add the juice of a couple of oranges, and a quarter of a pint of good sherry
Cook this with the app: pantry check, scaling, and the assistant.