Lemon Jelly

Name: Lemon Jelly
Ingredients: Set an ounce of isinglass; add a pint of lemon juice; sweetened with a pound and a half of sugar; the rinds of six lemons

From La cuisine creole, 1885

This jelly is a beautiful dish for a collation.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 87. The excerpt below is the record exactly as published.

LBMON JELLY. A BBAUTIFUL DISH. Set an ounce of isinglass in a pint of water on the stove in a stew-pan ; stir the isinglass until it dissolves. Let it boil a few minutes, then add a pint of lemon juice sweetened with a pound and â half of sugar, or a little more, if it is wished very sweet. Stir this in with the rinds of six lemons

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