Home › The Principles of Cookery › Silver Jelly

Silver Jelly

If properly made, this jelly will be perfectly clear and colourless. Put an ounce and a half of the best Russian isinglass into a saucepan, and pour over it a pint of cold water. Cover the pan closely, place it on a gentle fire, and let it remain until the isinglass is dissolved; then pour it out till cool. Rub the rind of two fresh lemons with three or four large lumps of sugar till the yellow part is taken off. Add sugar to make up the weight to three-quarters of a pound; put this into a bowl, and pour upon it half a pint of strained lemon-juice. Put the dissolved isinglass into a saucepan, and beat briskly into it the sugar and lemon-juice, together with the crushed shells, and well-whisked whites of four eggs. Place it on a gentle fire, and as soon as it begins to heat discontinue stirring it, and leave it quite still. Let it boil gently for five minutes; add half a pint of maraschino, and simmer three or four minutes longer. Take the saucepan from the fire, and let the preparation remain untouched for a quarter of an hour; then strain it through a jelly-bag till it is quite clear. Put it into a mould which has been soaked till the last moment in cold water, and lay it in a cool place to set. Time, ten minutes to boil the jelly. Probable cost, exclusive of the maraschino, 3s. Sufficient for about three pints of jelly.