1417. PINE-APPLE JELLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Peel a pine-apple of about one-pound weight, cut it into slices about a quarter of an inch thick, and put these into a basin.
  2. Clarify one pound of loaf-sugar with a pint of spring-water, the juice of two lemons, and half the white of an egg whipped with a little water.
  3. When thoroughly skimmed, strain the syrup on to the pine-apple.
  4. Allow it to boil for three minutes, then cover it down with a sheet of paper twisted round the basin, and allow the infusion to stand for several hours, in order to extract the flavour.
  5. When about to mix the jelly, strain the syrup through a napkin into a basin, and put the pieces of pine-apple to drain upon a sieve.
  6. Add two ounces of clarified isinglass to the pine-apple syrup, and then pour the jelly into a mould previously imbedded in rough ice.
Original Text
1417. PINE-APPLE JELLY. PEEL a pine-apple of about one-pound weight, cut it into slices about a quarter of an inch thick, and put these into a basin. Clarify one pound of loaf-sugar with a pint of spring-water, the juice of two lemons, and half the white of an egg whipped with a little water; when thoroughly skimmed, strain the syrup on to the pine-apple, allow it to boil for three minutes, then cover it down with a sheet of paper twisted round the basin, and allow the infusion to stand for several hours, in order to extract the flavour. When about to mix the jelly, strain the syrup through a napkin into a basin, and put the pieces of pine-apple to drain upon a sieve; add two ounces of clarified isinglass to the pine-apple syrup, and then pour the jelly into a mould previously imbedded in rough ice.
Notes
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