Lemon Jelly, Isinglass, Superlative

Ingredients

• six large fresh lemons
• a pound of refined sugar
• a pint of water
• two ounces and a half of best isinglass
• a pint of spring water
• half the white of an egg
• a little sherry if this is wished

Method

1. 1

   Rub lemons with a cloth, pare rind from three, and boil in syrup made from sugar and water.

2. 2

   Strain juice and mix with cooled syrup.

3. 3

   Boil isinglass in spring water, skim, and mix with syrup.

4. 4

   Run through muslin, pour into moulds, and set in a cool place or on ice.

5. 5

   Dip mould in hot water before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 829. The excerpt below is the record exactly as published.

Lemon Jelly, Isinglass, Superlative. —Take six large fresh lemons, rub them well with a soft cloth, then pare the rind very thirdy from three of them, and throw it into a sjTup made by boiling a pound of refined sugar in a pint of water for six minutes. Strain the juice of all the lemons through muslin, and when the syrup is cool, mix them together. Put two ounces and a half of best isinglass into an enamelled saucepan, and pour over them a pint of spring water which has been beaten up with half the white of an egg. Stir the liquid gently until a scum begins to form, then let it boil softly and skim it carefully. When it has- boiled for five minutes, strain it, and mix it with the clarified syrup. Add a little sherry if this is wished

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