Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Noyeau Jelly

Dissolve one ounce of best Russian isinglass in half a pint of water. Add one pound of loaf sugar boiled to a syrup in half a pint of water, the strained juice of a lemon, and a glass of noyeau. Strain the jelly until it is clear, pour it into a damp mould, and put it into a cool place to set. Turn it out on a glass dish just before it is wanted. Time to clarify the isinglass, half an hour. Probable cost, exclusive of the noyeau, 1s. 8d. Sufficient for one pint and a half of jelly.

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