Rum Jelly
From Cassell's dictionary of cookery, 1892
Serves 6
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 1612. The excerpt below is the record exactly as published.
Rum Jelly. — Boil a pound of sugar to a clear syrup. Mix with this two ounces of clarified isinglass or gelatine, and add the juice of a lemon and a wine-glassful of fine old Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.