Home › The Principles of Cookery › Syrup Clarified with Isinglass

Syrup Clarified with Isinglass

Allow half a pint of water to each pound of sugar, and a quarter of an ounce of Russian isinglass to every six pounds. Pour the water over the sugar, and let it stand till dissolved. Dissolve the isinglass in boiling water, and add it to the syrup. Let the mixture cool, then put it on the fire, and as the scum rises remove it. When quite clear it will be ready for use. Syrup thus prepared may be used for preserving fruit.