Port Wine Jelly
From Cassell's dictionary of cookery, 1892
Serves 1
Considered very nourishing for invalids. Time to prepare is one hour.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1305. The excerpt below is the record exactly as published.
Port Wine Jelly. — Put an ounce of best isinglass into a perfectly clean saucepan with half a pint of cold water. Stir this over the fire until it boils, then draw it to the side, and let it sinuner gently for half an hour. Put with it an ounce of sugar and a pint of port
Cook this with the app: pantry check, scaling, and the assistant.