Sweet Crystal Jellies
From The encyclopaedia of practical cookery, 1892
Serves 3
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 162. The excerpt below is the record exactly as published.
Sweet Crystal Jellies. Sweet Crystal Jellies. — Put loz. of isinglass in a sauce- pan with the rind of one lemon, and 1 pint of water ; when it boils, stir in lib. of loaf sugar and i pint of light wine. When the isinglass is thoroughly dissolved, strain through a For details respecting Culinary Processes, Utensils, Jellies — continued. Jelly-bag and let it stand till cold. Squeeze the juice of two lemons in a cup, keeping back the pips. Grate the rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.