Constantia Jelly

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Infuse in a pint of water for five minutes the rind of half a Seville orange, pared extremely thin.
  2. Add an ounce of isinglass.
  3. When this is dissolved throw in four ounces of good sugar in lumps.
  4. Stir well, and simmer the whole for a few minutes.
  5. Mix with it four large wineglassesful of Constantia.
  6. Strain the jelly through a fine cloth of close texture.
  7. Let it settle and cool.
  8. Gently pour it from any sediment there may be, into a mould which has been laid for an hour or two into water.
Original Text
CONSTANTIA JELLY. Infuse in a pint of water for five minutes the rind of half a Seville orange, pared extremely thin; add an ounce of isinglass; and when this is dissolved throw in four ounces of good sugar in lumps; stir 468well, and simmer the whole for a few minutes, then mix with it four large wineglassesful of Constantia, and strain the jelly through a fine cloth of close texture; let it settle and cool, then pour it gently from any sediment there may be, into a mould which has been laid for an hour or two into water. We had this jelly made in the first instance for an invalid who was forbidden to take acids, and it proved so agreeable in flavour that we can recommend it for the table. The isinglass, with an additional quarter of an ounce, might be clarified, and the sugar and orange-rind boiled with it afterwards. Water, 1 pint; rind, 1/2 Seville orange: 5 minutes. Isinglass, 1 oz.; sugar, 4 oz.: 5 to 7 minutes. Constantia, 4 large wineglassesful.
Notes
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