Lemon Isinglass Jelly
From The encyclopaedia of practical cookery, 1892
Serves 1
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 298. The excerpt below is the record exactly as published.
loz. of gelatine into a basin with a little water and let it soak for about three hours, then put it into a pan with 3 break iast-cupfuls of water together with the finely-chopped peel and strained juice of two Lemons, six cloves, J teaspoonful of coriander seeds, lin. of stick cinnamon, a little nutmeg (not grated', ^lb. of sugar, and the whites and shells of two eggs
Cook this with the app: pantry check, scaling, and the assistant.