of eight fine sweet oranges and four Seville,
well strained, add an ounce and a half of isin-
gla✪ Isinglass Jelly, Lemonss dissolved in boiling water, sweeten with
six ounces of pounded loaf sugar, and stir it
gently over the fire, but do not let it boil.
Pour the jeUy into earthenware moulds when
nearly cold, the moulds having been previously
filled with cold water. Probable cost, 3s.
Isinglass JeUy, Orange (another way).
— See Orange Isinglass JeUy.
Isinglass JeUy, Strawberry.— Take a
quart of tine ripe scarlet strawberries, and pom-
over them a pint of water that has boiled for
twenty minutes with three-quarters of a pound
of loaf sugar. The next flay, drain off th,e
syrup from the strawberries without bruising
them, and, to increase the fruity flavour, add a
little lemon-juice and half a pint of red currant
juice. Clariiy two ounces and a half of isin-
glas✪ Isinglass Jelly, Strawberrys in a pint of water, and let it stand till
nearly cold, then mix it with the fruit-juico
and pour into moulds. It is desirable to place
the moulds in ice. Probable cost, 2s. lOd.,
exclusive of fruit.
Isinglass, To Clarify.— Allow one quart
of fresh water, the beaten white of an egg, and
two table-spoonfuls of lemon- juice to each
quarter of a pound of isinglass; mix these ingre-
dients thoroughly, and put them into a sauce-
pan ; take care that the isinglass does not burn at
the bottom of the pan, and remove the scum as it
rises. Strain, and put aside for use. The isin-
glass should be quite clear. A number of excel-
lent jeUies may be made by extracting the juice
from fresh fruit and mixing with it a little
isinglass, without boUing. The flavour and
colour are both better than when the juice is
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ITA
boiled. The beet isinglass will require half an
hour's gentle boiling to dissolve it.
Isle of Wight Cracknels.— Beat well
the yolks of four eggs with two table-spoonfuls
of oiange-flower water, add the best part of a
small nutmeg and a little salt to about a pound
and three-quarters of fine flour, and make it into
a stiif paste with the egg. Squeeze out all the
milk from one pound of fresh butter✪ Isle of Wight Cracknels, which
roll into the paste, and form into cracknels.
The cracknels iire to be first boiled, and when
done enough (this may be known when they float
to the surface) plunge them into cold water to
harden. Bake on tins as soon as dry. Pro-
bable cost 2s. 6d.
Italian Cream. — Put a pint of cream
and milk, in equal parts, into a saucepan, with
loaf sugar according to taste, and the rind of a
lemon, reserving the juice. Keep it boiling
slowly until the lemon has sufficiently flavoured,
then strain it into a bowl, in order to mLx freely
the yolks of four eggs already well beaten.
Pour this mixture into a jug, and set the
jug in boiling water. Take care that the
contents do not boil; stir them till they become
thick, when remove the cream from the fire,
and stir into it the juice of the lemon and an
ounce of dissolved isinglass✪ Italian Cream. The cream must
now be well whipped, and, if it is to be served in
glasses, drained on a sieve, but if for a mould
fill the mould with the cream when whipped,
and set it in a cold place (on ice if possible)
to set. Turn the cream out on a glass dish,
and ornament with crystallised or preserved
fruits. Time, from five to eight minutes to
stir in the jug. Probable cost, 28. 6d. Suffi-
cient for a pint and a half.
Page 753 · 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
of eight fine sweet oranges and four Seville, well strained, add an ounce and a half of isinglass dissolved in boiling water, sweeten with six ounces of pounded loaf sugar, and stir it gently over the fire, but do not let it boil. Pour the jelly into earthenware moulds when nearly cold, the moulds having been previously filled with cold water. Probable cost, 3s.
Isinglass Jelly, Orange (another way). — See Orange Isinglass JeUy.
Isinglass Jelly, Strawberry.— Take a
quart of tine ripe scarlet strawberries, and pour over them a pint of water that has boiled for twenty minutes with three-quarters of a pound of loaf sugar. The next flay, drain off the syrup from the strawberries without bruising them, and, to increase the fruity flavour, add a little lemon-juice and half a pint of red currant juice. Clarify two ounces and a half of isinglass in a pint of water, and let it stand till nearly cold, then mix it with the fruit-juico and pour into moulds. It is desirable to place the moulds in ice. Probable cost, 2s. lOd., exclusive of fruit.
Isinglass, To Clarify.— Allow one quart of fresh water, the beaten white of an egg, and two table-spoonfuls of lemon- juice to each quarter of a pound of isinglass; mix these ingredients thoroughly, and put them into a saucepan ; take care that the isinglass does not burn at the bottom of the pan, and remove the scum as it rises. Strain, and put aside for use. The isinglass should be quite clear. A number of excellent jellies may be made by extracting the juice from fresh fruit and mixing with it a little isinglass, without boiling. The flavour and colour are both better than when the juice is
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ITA
boiled. The beet isinglass will require half an hour's gentle boiling to dissolve it. Isle of Wight Cracknels.— Beat well
the yolks of four eggs with two table-spoonfuls of oiange-flower water, add the best part of a small nutmeg and a little salt to about a pound and three-quarters of fine flour, and make it into a stiif paste with the egg. Squeeze out all the milk from one pound of fresh butter, which roll into the paste, and form into cracknels. The cracknels are to be first boiled, and when done enough (this may be known when they float to the surface) plunge them into cold water to harden. Bake on tins as soon as dry. Probable cost 2s. 6d.
Italian Cream. — Put a pint of cream and milk, in equal parts, into a saucepan, with loaf sugar according to taste, and the rind of a lemon, reserving the juice. Keep it boiling slowly until the lemon has sufficiently flavoured, then strain it into a bowl, in order to mix freely the yolks of four eggs already well beaten. Pour this mixture into a jug, and set the jug in boiling water. Take care that the contents do not boil; stir them till they become thick, when remove the cream from the fire, and stir into it the juice of the lemon and an ounce of dissolved isinglass. The cream must now be well whipped, and, if it is to be served in glasses, drained on a sieve, but if for a mould fill the mould with the cream when whipped, and set it in a cold place (on ice if possible) to set. Turn the cream out on a glass dish, and ornament with crystallised or preserved fruits. Time, from five to eight minutes to stir in the jug. Probable cost, 28. 6d. Sufficient for a pint and a half.
Records on this page
Isinglass Jelly, LemonIsinglass Jelly, OrangeIsinglass Jelly, StrawberryIsle of Wight CracknelsItalian Cream