Rhubarb Isinglass 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 (6)
jelly base
finishing the jelly
Instructions (14)
  1. Wash, and drain or wipe the rhubarb stems.
  2. Slice the rhubarb without paring it, taking it quite free from any coarse or discoloured parts.
  3. Put two pounds and a half of rhubarb and a quart of water into an enamelled stewpan.
  4. Add two ounces of sugar in lumps.
  5. Boil the rhubarb very gently for twenty minutes, or until it is thoroughly stewed, but not sufficiently so to thicken the juice.
  6. Strain the mixture through a muslin folded in four.
  7. Measure a pint and a half of the strained rhubarb juice.
  8. Heat the measured juice afresh in a clean pan.
  9. Add an ounce and a half of the finest isinglass and six ounces or more of the best sugar in large lumps.
  10. Stir it often until the isinglass is entirely dissolved.
  11. Let it boil quickly for a few minutes to throw up the scum.
  12. Clear the scum off carefully.
  13. Strain the jelly twice through a muslin strainer, folded as the first.
  14. Let it cool and mould it as usual.
Original Text
RHUBARB ISINGLASS JELLY. (Author’s Original Receipt. Good.) A jelly of beautiful tint, and excellent flavour, may be made with fresh young rhubarb-stems, either of the giant or dwarf kind, if they be of a bright pink colour. Wash, and drain or wipe them; slice without paring them, taking them quite free from any coarse or discoloured parts. Put two pounds and a half, and a quart of water into an enamelled stewpan, which is more suitable to the purpose than any other; throw in two ounces of sugar in lumps, and boil the rhubarb very gently for twenty minutes, or until it is thoroughly stewed, but not sufficiently so to thicken the juice. Strain it through a muslin folded in four; measure a pint and a half of it; heat it afresh in a clean pan; add an ounce and a half of the finest isinglass, and six ounces or more of the best sugar in large lumps; stir it often until the isinglass is entirely dissolved, then let it boil quickly for a few minutes to throw up the scum; clear this off carefully, and strain the jelly twice through a muslin strainer,[160] folded as the first; let it cool, and mould it as usual. 160.  These muslin strainers should be large, as it is necessary to fold them in general to a quarter of their original size, to render them sufficiently thick for clearing juice or jelly.
Notes
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