Port Wine Jelly
From The encyclopaedia of practical cookery, 1892
Serves 2
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.
loz. of isinglass in 1 pint of cold water for about ten minutes, then dissolve it over the fire. When dissolved add lib. of loaf sugar and the juice and rinds of two Lemons ; stir till the sugar has dissolved, then let it come to the boil and boil for ten minutes. Strain, and put it into a mould wetted inside with cold water. (10) Peel as thinly as possible the yellow rinds of two small Lemons or one large one, put them into a jug with loz. of isinglass, Joz. of gum Arabic, -] lb. of loaf sugar, and 1 teaspoonful of cloves. Pour over these ingredients 1 pint of port wine
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Cook this with the app: pantry check, scaling, and the assistant.