Silver Jelly
From Cassell's dictionary of cookery, 1892
Serves 2
Should be clear and colorless.
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 1809. The excerpt below is the record exactly as published.
Silver Jelly. — If properly made, this jelly will be perfectly clear and colourless. Put an ounce and a half of the best Russian isinglass into a saucepan, and pour over it a pint of cold water. Cover the pan closely, place it on a gentle fire, and let it remain untri the isinglass is dissolved; then pour it out till cool. Rub tlie rind of two fresh lemons large lumps of sugar till taken off. Add sugar to make up to three-quarters of a pound
Cook this with the app: pantry check, scaling, and the assistant.