Noyeau Jelly
From Miss Corson's practical American cookery and household management, 1885
Serves 3
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 275. The excerpt below is the record exactly as published.
NOYEAU JELLY. Put an ounce of the best isinglass into half a pint of luke- warm water, and stir it over the fire until it is dissolved ; DESSERT. 517 meantime put over the fire a pound of loaf-sugar, the juice of half a lemon, and half a pint of cold water, and boil them without stirring until they form a thick sirup; mix with the dissolved isinglass the sirup and a wineglass of noyeau cordial
Cook this with the app: pantry check, scaling, and the assistant.