Strawberry Isinglass Jelly
From Modern cookery, in all its branches, 1884
Serves 3
Scarlet strawberries yield the best color.
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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 412. The excerpt below is the record exactly as published.
STRAWBERRY ISINGLASS JELLY. A great variety of equally elegant and excellent jellies for the table may be made with clarified isinglass, clear syrup, and the juice of almost any kind of fresh fruit ; but as the process of making them is nearly the same for all, we shall limit our receipts to one or two, which will serve to direct the makers for the rest. Boil together quickly for fifteen minutes one pint of water and three-quarters of a pound of very good sugar ; measure a quart of ripe richly- flavoured strawberries without their stalks ; the scarlet answer best, from the colour which they give : on these pour the boiling syrup, and let them stand all night. The next day clarify two ounces and a half of isinglass
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.