Lemon Jelly
From The encyclopaedia of practical cookery, 1892
Serves 4
If the weather is hot, increase the amount of isinglass.
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 299. The excerpt below is the record exactly as published.
of the eight Lemons and 1 pint of water, mix well, put it in a sugar- boiler and boil, skimming off all scum that rises, till char; then add a few drops of burnt sugar to colour, ljmz. of isinglass soaked and dissolved in % pint of water, and 1 wineglassful of gin or whisky ; strain it through a jelly- bag, pour it when nearly cold into a shape, and let it stand on ice or in a cold place till firm enough to turn out. (12) Put loz. of isinglass in a small saucepan with In- break fast-cupful of water, stir it over the fire until dis- solved, and boil until reduced to half its original quantity, then strain it through a tammy-clotli into a basin. Put the thinly-pared rind of one Lemon into a basin, and squeeze the juice of five Lemons over it. Boil Alb. of loaf sugar in 1 pint of water till reduced to a syrup, then take it off the fire and put in the rind and juice of the Lemons. Place it over the fire again until boiling, then mix in by degrees 6 table-spoonfuls of water, and boil for a minute or two longer. Mix the dissolved isinglass with the jelly, and pass it through a jelly-bag until quite clear. It may be flavoured if liked with a small quantity of rose-water
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Cook this with the app: pantry check, scaling, and the assistant.