Home › The Principles of Cookery › Fruit Isinglass Jelly

Fruit Isinglass Jelly

Get the juice from China oranges and a little lemon-juice or Seville orange juice, about a quart in all--of the latter, however, only enough to give a pleasant sharpness. Strain the juice through a double muslin bag, and again through a double muslin bag, and again through a flannel one. Have ready, in an enamelled saucepan, one ounce and a half of the best isinglass, dissolved in a little water; stir in half a pound of finely-sifted sugar and a few bits of the orange-rind, and simmer and skim, but do not let the liquid boil; add the juice and simmer again; then strain through muslin, made thick by being doubled three or four times. When nearly cold, fill moulds with the jelly. It should be quite clear when turned out. If it is not so, it may be clarified according to directions already given. (See CALF'S FOOT JELLY.)