vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Isinglass Jelly
From Modern cookery, in all its branches, 1884
Serves 6
Use bright pink rhubarb for best results.
Presented as published in 1884. 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
Nutrition per serving
185Calories
2 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein1.7 g
Carbohydrates46 g
Fiber3.4 g
Sugars40 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium547 mg
Calcium168 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A9.4 mcg
Vitamin E0.5 mg
Vitamin K55 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 411. The excerpt below is the record exactly as published.
RHUBARB ISINGLASS JELLY. {Author s Original Receipt. Good.) A jelly of beautiful tint, and excellent flavour, may be made with fresh young rhubarb-stems, either of the giant or dwarf kind, if they be of a bright pink colour. Wash, and drain or wipe them ; slice without paring them, taking them quite free from any coarse or discoloured parts. Put two pounds and a half, and a quart of water into an enamelled stewpan, which is more suitable to the purpose than any other; throw in two ounces of sugar in lumps, and boil the rhubarb very gently for twenty minutes, or until it is thoroughly stewed, but not sufficiently so to thicken the juice. Strain it through a muslin folded in four ; measure a pint and a half of it ; heat it afresh in a clean pan ; add an ounce and a half of the finest isinglass, and six ounces or more of the best sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.