Strawberry Solid
From Cassell's dictionary of cookery, 1892
Serves 6
Use jam if jelly is unavailable.
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 1915. The excerpt below is the record exactly as published.
Strawberry Solid. — Dissolve three quar- ters of an ounce of isinglass by boiling it in a quarter of a pint of water. Make a pint of cream very hot, and dissolve in it one pound of strawberry jelly. Add this to the isinglass, and beat the ingredients till they arc thoroughly blended and almost cool. Add a spoonful of powdered sugar
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