an ounce of the best isinglass in a pint of water.
Put to it a quarter of a pound of good loaf
sugar, and part of the rind of a Seville orange,
pared thin✪ Isinglass Jelly, Constantia so as to leave none of the white skin.
Simmer over a slow fire, add nearly a pint of
Constantia, strain through a muslin, doubled
three or four times, and mould when cool, care-
fully keeping back any sediment. As a general
rule moulds should be soaked in water some two
or three hours before they are used. Time, about
fifteen minutes to simmer. Probable cost, 1 s. 4d.,
exclusive of wine. Sufficient for two moulds.
Isinglass Jelly, Cranberry.— Mix a
quart of cranberry- juice with a pint of isinglass
jelly and half a pound of loaf sugar✪ Isinglass Jelly, Cranberry, boil it
for five minutes, and, after steaming, pour into
a mould. Instead of isinglass, this jelly is some-
times made with ground rice as follows : — Strain
the juice of a quart of cranberries after they
have been boiled ; mix with it slowly enough
ground rice to thicken it to the consistency of
jeUy ; now boil it, taking care that the rice
doe's not adhere to the bottom of the pan, add
sugar to taste, pour into a mould, and, when
cold turn out on a glass dish, \\nth a garnish of
Devonshire cream. Probable cost of isinglass. Is.
per ounce ; ground rice, 3d. to 4d. per pound.
Isinglass Jelly, Currant and Rasp-
berry.— Bruise in a jar two pounds of red and
one pound of white currants with a pint of red
raspberries ; place the jar in boiUng water to
extract the juice. Boil three-quarters of a pint
of water, two ounces of isinglass, and a pound
of loaf sugar✪ Isinglass Jelly, Currant and Raspberry together, allow both the fruit
juice, when strained, and the sweetened isinglass
to cool, then mix equal quantities, pour into
shapes and place the jeUy in ice. Probable
cost of isinglass, Is. per ounce.
Isinglass Jelly, Fruit {see Fruit Isin-
glass JeUy).
Isinglass Jelly, Grape {sec Grape Isin-
glass Jelly).
Isinglass Jelly (Invalid Cookeky).— a
pleasant and nourishing jelly is made by boiUng
isinglass shavings and a portion of the brown
crust of a loaf seasoned with Jamaica peppers.
To an ounce of the shavings and a quart of
boiling water, add a tea-spoonful of Jamaicii
peppers, and the bread-crust, which should be
brown, but not black. Boil until it has wasted
a i^int. This jelly will remain good for some
time. A spoonful may bo put into soup, tea,
or any other beverage. Probable cost, Is. 2d.
Isinglass Jelly, Lemon.— Peel the rind
of two lemons, without any of the white inner
skin, and put it into an ounce and a half
I of isinglass clarified in a pint of water, and
I sweetened according to taste— say with half
j a pound of loaf sugar. Strain the juice of
j four large lemons, and poui- it gently into.
j the isinglass when cool. Pour it at once (the
I lemon-rind must be taken out, but the liquid
i need not be strained) into small moulds, or
i into one large one, and cover with ice broken
! small. This jelly may be made from calf's-
I foot stock. Put to each pint the juice of three
lemons. Time, an hour to prepare. Probable
cost, '2s. The above ingredients are sufficient
for a pint and a half mould.
Isinglass Jelly, Lemon (another way)-
— See Lemon Isinglass Jelly.
Isinglass Jelly, Orange.— To the juice ✪ Isinglass Jelly, Orange
Page 752 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
an ounce of the best isinglass in a pint of water. Put to it a quarter of a pound of good loaf sugar, and part of the rind of a Seville orange, pared thin so as to leave none of the white skin. Simmer over a slow fire, add nearly a pint of Constantia, strain through a muslin, doubled three or four times, and mould when cool, carefully keeping back any sediment. As a general rule moulds should be soaked in water some two or three hours before they are used. Time, about fifteen minutes to simmer. Probable cost, 1 s. 4d., exclusive of wine. Sufficient for two moulds. Isinglass Jelly, Cranberry.— Mix a
quart of cranberry- juice with a pint of isinglass jelly and half a pound of loaf sugar, boil it for five minutes, and, after steaming, pour into a mould. Instead of isinglass, this jelly is sometimes made with ground rice as follows : — Strain the juice of a quart of cranberries after they have been boiled ; mix with it slowly enough ground rice to thicken it to the consistency of jelly; now boil it, taking care that the rice does not adhere to the bottom of the pan, add sugar to taste, pour into a mould, and, when cold turn out on a glass dish, \with a garnish of Devonshire cream. Probable cost of isinglass. Is. per ounce ; ground rice, 3d. to 4d. per pound.
Isinglass Jelly, Currant and Raspberry.— Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries ; place the jar in boiling water to extract the juice. Boil three-quarters of a pint of water, two ounces of isinglass, and a pound of loaf sugar together, allow both the fruit juice, when strained, and the sweetened isinglass to cool, then mix equal quantities, pour into shapes and place the jelly in ice. Probable cost of isinglass, Is. per ounce.
Isinglass Jelly, Fruit {see Fruit Isinglass Jelly).
Isinglass Jelly, Grape {sec Grape Isinglass Jelly).
Isinglass Jelly (Invalid Cookeky).— a pleasant and nourishing jelly is made by boiling isinglass shavings and a portion of the brown crust of a loaf seasoned with Jamaica peppers. To an ounce of the shavings and a quart of boiling water, add a tea-spoonful of Jamaica peppers, and the bread-crust, which should be brown, but not black. Boil until it has wasted a pint. This jelly will remain good for some time. A spoonful may be put into soup, tea, or any other beverage. Probable cost, Is. 2d.
Isinglass Jelly, Lemon.— Peel the rind
of two lemons, without any of the white inner
skin, and put it into an ounce and a half
I of isinglass clarified in a pint of water, and
I sweetened according to taste— say with half
j a pound of loaf sugar. Strain the juice of
j four large lemons, and pour it gently into.
j the isinglass when cool. Pour it at once (the
I lemon-rind must be taken out, but the liquid
i need not be strained) into small moulds, or
i into one large one, and cover with ice broken
! small. This jelly may be made from calf's-
I foot stock. Put to each pint the juice of three
lemons. Time, an hour to prepare. Probable
cost, '2s. The above ingredients are sufficient
for a pint and a half mould.
Isinglass Jelly, Lemon (another way)-
— See Lemon Isinglass Jelly.
Isinglass Jelly, Orange.— To the juice
Records on this page
Isinglass Jelly, ConstantiaIsinglass Jelly, CranberryIsinglass Jelly, LemonIsinglass Jelly, Currant and RaspberryIsinglass Jelly, Orange