1419. STRAWBERRY JELLY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Pick the stalks from two pottles of scarlet strawberries.
  2. Put these into a basin.
  3. Pour one pint of clarified boiling syrup and half a pint of red-currant juice onto them.
  4. Cover them down with a sheet of paper, tightly twisted round the edges of the basin.
  5. Allow the infusion to stand in a cool place until it becomes cold.
  6. Filter it through a beaver jelly bag in the usual way.
  7. When the whole has run through perfectly bright, mix it with two ounces of clarified isinglass.
  8. Set the jelly in a mould, immersed in rough ice.
Note
  1. This jelly should be garnished with a pottle of fine “British Queen” strawberries.
Original Text
1419. STRAWBERRY JELLY. PICK the stalks from two pottles of scarlet strawberries, put these into a basin, and then pour one pint of clarified boiling syrup and half a pint of red-currant juice on to them; cover them down with a sheet of paper, tightly twisted round the edges of the basin, and allow the infusion to stand in a cool place until it becomes cold; then filter it through a beaver jelly bag in the usual way, and when the whole has run through perfectly bright, mix it with two ounces of clarified isinglass, and set the jelly in a mould, immersed in rough ice. Note.—This jelly should be garnished with a pottle of fine “British Queen” strawberries.
Notes
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