ISINGLASS

is, properly, gelatine prepared from the air or swim bladder of the sturgeon, cod and similar fish, Russia, Brazil and the United States furnishing the bulk of the world's supply. It is employed in fining liquors and the manufacture of fish glue, etc., and in the household in the preparation of jellies, blanc-mange and similar desserts. Gelatine from animal tissue has, however, largely supplanted it in cookery on account of its lower price.

Japanese Isinglass or Gelatine is prepared from a seaweed.

added by the pass

Recipes that use isinglass

11 dishes across the Historical Foodie library call for isinglass.

The Epicurean · 11

No. 103 To Prepare, Clarify and Filter Aspic Jelly Pour Preparer la Gelee d'Aspic, la Clarifier et la Filtrer
No. 106 Sweet Jelly with Gelatine, or Fish Isinglass Gelee Douce a la Gelatine ou a la Colle de Poisson
No. 2428 Striped Bass or Sea Bass a la Manhattan Bass Raye ou Bass de Mer a la Manhattan
No. 2436 Tenderloin of Beef a la Lucullus Filet de Boeuf a la Lucullus
No. 2468 Chickens Sauted a la Sherman Poulets Sautes a la Sherman
No. 3134 Raspberry Bavarois Bavarois aux Framboises
No. 3181 Rose Jelly Gelee a la Rose
No. 3186 Wine and Liquor Jelly Gelee aux Vins et aux Liqueurs
No. 3291 Boats, Printanier Bateaux Printaniers
No. 3606 Pineapple Water Ice Glace a l'Eau a l'Ananas
No. 3707 Clarifying Wines Collage des Vins