Strawberry Isinglass Jelly

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

For the syrup

one pint of water ↝ Water, tap [Tap water]
three-quarters of a pound of very good sugar ↝ Sugar, NFS [Sugars and honey]

For the jelly

a quart of ripe richly-flavoured strawberries without their stalks ↝ Strawberries, raw [Fruits and Fruit Juices]
two ounces and a half of isinglass
a pint of water ↝ Water, tap [Tap water]
two or three tablespoonsful of red currant juice ↝ Currants, red and white, raw [Fruits and Fruit Juices]
the clear juice of one large or two small lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]

Optional for clarifying isinglass

white of egg, 1 to 2 teaspoonsful ↝ Egg, white only, raw [Eggs and omelets]

Alternative method for fruit juice

from three to four pints of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
two tablespoonsful of sugar ↝ Sugar, NFS [Sugars and honey]
a little water ↝ Water, tap [Tap water]

Instructions (13)

Boil together quickly for fifteen minutes one pint of water and three-quarters of a pound of very good sugar.
Measure a quart of ripe richly-flavoured strawberries without their stalks.
Pour the boiling syrup over the strawberries and let them stand all night.
The next day clarify two ounces and a half of isinglass in a pint of water, as directed at the beginning of this chapter.
Drain the syrup from the strawberries very closely.
Add to the drained syrup two or three tablespoonsful of red currant juice, and the clear juice of one large or two small lemons.
When the isinglass is nearly cold, mix the whole with the syrup mixture.
Put the mixture into moulds.
When the fruit abounds, instead of throwing it into the syrup, bruise lightly from three to four pints.
Throw two tablespoonsful of sugar over the bruised fruit and let the juice flow from it for an hour or two.
Then pour a little water over the fruit and use the juice without boiling.

French method

Mix the separate ingredients when they are almost cold.
Place the moulded jelly over ice for an hour or so after they are moulded.

Original Text

STRAWBERRY ISINGLASS JELLY.

A great variety of equally elegant and excellent jellies for the table may be made with clarified isinglass, clear syrup, and the juice of almost any kind of fresh fruit; but as the process of making them is nearly the same for all, we shall limit our receipts to one or two, which will serve to direct the makers for the rest. Boil together quickly for fifteen minutes one pint of water and three-quarters of a pound of very good sugar; measure a quart of ripe richly-flavoured strawberries without their stalks; the scarlet answer best, from the colour which they give: on these pour the boiling syrup, and let them stand all night. The next day clarify two ounces and a half of isinglass in a pint of water, as directed at the beginning of this 469chapter; drain the syrup from the strawberries very closely, add to it two or three tablespoonsful of red currant juice, and the clear juice of one large or two small lemons; and when the isinglass is nearly cold mix the whole, and put it into moulds. The French, who excel in these fruit-jellies, always mix the separate ingredients when they are almost cold; and they also place them over ice for an hour or so after they are moulded, which is a great advantage, as they then require less isinglass, and are in consequence much more delicate. When the fruit abounds, instead of throwing it into the syrup, bruise lightly from three to four pints, throw two tablespoonsful of sugar over it, and let the juice flow from it for an hour or two; then pour a little water over, and use the juice without boiling, which will give a jelly of finer flavour than the other.

Water, 1 pint; sugar, 3/4 lb.: 15 minutes. Strawberries, 1 quart; isinglass, 2-1/2 oz.; water, 1 pint (white of egg, 1 to 2 teaspoonsful); juice, 1 large or 2 small lemons.

Notes

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