Isinglass or Gelatine Jelly

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 moderate-sized moulds
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (13)
  1. Put the isinglass or gelatine into a saucepan with the above proportion of cold water; bring it quickly to boil, and let it boil very fast, until the liquor is reduced one-half.
  2. Carefully remove the scum as it rises, then strain it through a jelly-bag, and it will be ready for use.
  3. If not required very clear, it may be merely strained through a fine sieve, instead of being run through a bag.
Notes on Proportions and Consistency
  1. Rather more than 1/2 oz. of isinglass is about the proper quantity to use for a quart of strong calf's-feet stock, and rather more than 2 oz. for the same quantity of fruit juice.
  2. As isinglass varies so much in quality and strength, it is difficult to give the exact proportions.
  3. The larger the mould, the stiffer should be the jelly; and where there is no ice, more isinglass must be used than if the mixture were frozen.
  4. This forms a stock for all kinds of jellies, which may be flavoured in many ways.
Using the Jelly
  1. The above, when boiled, should be perfectly clear, and may be mixed warm with wine, flavourings, fruits, &c., and then run through the bag.
How to Mould Bottled Jellies
  1. Uncork the bottle; place it in a saucepan of hot water until the jelly is reduced to a liquid state.
  2. Taste it, to ascertain whether it is sufficiently flavoured, and if not, add a little wine.
  3. Pour the jelly into moulds which have been soaked in water; let it set, and turn it out by placing the mould in hot water for a minute; then wipe the outside, put a dish on the top, and turn it over quickly.
  4. The jelly should then slip easily away from the mould, and be quite firm.
  5. It may be garnished as taste dictates.
Original Text
ISINGLASS OR GELATINE JELLY. (Substitutes for Calf's Feet.) 1413. INGREDIENTS.—3 oz. of isinglass or gelatine, 2 quarts of water. Mode.—Put the isinglass or gelatine into a saucepan with the above proportion of cold water; bring it quickly to boil, and let it boil very fast, until the liquor is reduced one-half. Carefully remove the scum as it rises, then strain it through a jelly-bag, and it will be ready for use. If not required very clear, it may be merely strained through a fine sieve, instead of being run through a bag. Rather more than 1/2 oz. of isinglass is about the proper quantity to use for a quart of strong calf's-feet stock, and rather more than 2 oz. for the same quantity of fruit juice. As isinglass varies so much in quality and strength, it is difficult to give the exact proportions. The larger the mould, the stiffer should be the jelly; and where there is no ice, more isinglass must be used than if the mixture were frozen. This forms a stock for all kinds of jellies, which may be flavoured in many ways. Time.—1-1/2 hour. Sufficient, with wine, syrup, fruit, &c., to fill two moderate-sized moulds. Seasonable at any time. Note.—The above, when boiled, should be perfectly clear, and may be mixed warm with wine, flavourings, fruits, &c., and then run through the bag. ISINGLASS.—The best isinglass is brought from Russia; some of an inferior kind is brought from North and South America and the East Indies: the several varieties may be had from the wholesale dealers in isinglass in London. In choosing isinglass for domestic use, select that which is whitest, has no unpleasant odour, and which dissolves most readily in water. The inferior kinds are used for fining beer, and similar purposes. Isinglass is much adulterated: to test its purity, take a few threads of the substance, drop some into boiling water, some into cold water, and some into vinegar. In the boiling water the isinglass will dissolve, in cold water it will become white and "cloudy," and in vinegar it will swell and become jelly-like. If the isinglass is adulterated with gelatine (that is to say, the commoner sorts of gelatine,—for isinglass is classed amongst gelatines, of all which varieties it is the very purest and best), in boiling water the gelatine will not so completely dissolve as the isinglass; in cold water it becomes clear and jelly-like; and in vinegar it will harden. HOW TO MOULD BOTTLED JELLIES. 1414. Uncork the bottle; place it in a saucepan of hot water until the jelly is reduced to a liquid state; taste it, to ascertain whether it is sufficiently flavoured, and if not, add a little wine. Pour the jelly into moulds which have been soaked in water; let it set, and turn it out by placing the mould in hot water for a minute; then wipe the outside, put a dish on the top, and turn it over quickly. The jelly should then slip easily away from the mould, and be quite firm. It may be garnished as taste dictates.
Notes
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