Cream Jelly

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
to serve
Instructions (7)
  1. Stir the isinglass into the cream.
  2. Let it boil softly over a slow fire a quarter of an hour, keep it stirring all the time.
  3. Take it off the fire, sweeten it to your palate.
  4. Add the rose water and orange-flower water.
  5. Strain it.
  6. Pour it into a glass or bason, or just what you please.
  7. When it is cold, turn it out.
Original Text
You must take a quart of cream and half an ounce of isinglass, beat it fine, and stir it into the cream. Let it boil softly over a slow fire a quarter of an hour, keep it stirring all the time; then take it off the fire, sweeten it to your palate, and put in a spoonful of rose water and a spoonful of orange-flower water, strain it, and pour it into a glass or bason, or just what you please, and when it is cold, turn it out. It makes a fine side-dish. You may eat it with cream, wine, or what you please. Lay round it baked pears. It both looks very pretty, and eats fine.
Notes
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