1416. POMEGRANATE JELLY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Extract the bright pips from six ripe pomegranates.
  2. Bruise these in a basin, with one pound of roughly-pounded sugar.
  3. Add thereto a gill of spring-water.
  4. Filter the preparation through a beaver jelly-bag, without the aid of paper pulp, in order to preserve the delicate flavour of the fruit.
  5. The filtered juice of the pomegranates must then be mixed with two ounces of clarified isinglass, six drops of cochineal.
  6. If necessary to make out the quantity of jelly required to fill the mould, some thin clarified syrup may be added.
  7. Set a jelly mould in a basin of rough ice.
  8. Fill the mould with alternate layers of jelly and the bright pips of this fruit.
  9. A glass of noyau or maraschino may be added, if approved of.
Original Text
1416. POMEGRANATE JELLY. EXTRACT the bright pips from six ripe pomegranates, bruise these in a basin, with one pound of roughly-pounded sugar, add thereto a gill of spring-water, and then filter the preparation through a beaver jelly-bag, without the aid of paper pulp, in order to preserve the delicate flavour of the fruit; when either paper or sand is made use of for the purpose of filtering the juice of any kind of delicate flavoured fruit, although the juice is rendered brighter, it certainly loses much of its original flavour. The filtered juice of the pomegranates must then be mixed with two ounces of clarified isinglass, six drops of cochineal, and, if necessary to make out the quantity of jelly required to fill the mould, some thin clarified syrup may be added. Set a jelly mould in a basin of rough ice, and fill the mould with alternate layers of jelly and the bright pips of this fruit. Note.—A glass of noyau or maraschino may be added, if approved of.
Notes
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