Strawberry Isinglass Jelly
From Cassell's dictionary of cookery, 1892
Serves 3
Time, eight or nine hours to set the jelly. Probable cost, 4s. 6d. Sufficient for two moderate-sized moulds.
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 1914. The excerpt below is the record exactly as published.
Strawberry Isinglass Jelly.— Pick a quart of ripe red strawberries, put them into a bowl, and pour ujDon them a clear sjTup made by boiling three-quarters of a pound of refined sugar with a pint of water for a quarter of an hour. Cover the dish, and leave the fruit to soak all night. Put two ounces and a haK of isinglass into a saucepan with a pint of water which has been beaten up with haK the white of an egg. Stir the mixture, and heat it gently till the isinglass is dissolved, carefully re- moving the scimi till it ceases to rise. Strain the liquor through three or four folds of muslin, and when it is lukewarm, mix with it the syrup which has been drained from the strawberries, half a tea-cupful of red-currant juice
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