1420. CHERRY JELLY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Pick the stalks from the cherries and red currants.
  2. Round them in the mortar in order to bruise the stones and kernels.
  3. Place them in a small preserving pan with the loaf-sugar and spring-water.
  4. Set this to boil on the stove-fire for about five minutes, taking care to remove the scum as it rises to the surface.
  5. Pour the whole into a beaver jelly-bag, and filter in the usual way.
  6. Mix the juice with the clarified isinglass.
  7. Pour into a mould imbedded in rough ice.
  8. Garnish the jelly with cherries from which the stones must be removed.
Original Text
1420. CHERRY JELLY. PICK the stalks from two pounds of Kentish cherries and a handful of red currants, and round them in the mortar in order to bruise the stones and kernels; then take them up and place them in a small preserving pan, with one pound of fine loaf-sugar and half a pint of spring-water; set this to boil on the stove-fire for about five minutes, taking care to remove the scum as it rises to the surface; the whole must then be poured into a beaver jelly-bag, and filtered in the usual way. The juice should next be mixed with two ounces of clarified isinglass, and poured into a mould imbedded in rough ice. The jelly may be garnished with cherries from which the stones must be removed.
Notes
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