Sweet Jelly with Gelatine, or Fish Isinglass

Put into a basin four quarts of water, three pounds of sugar, half a pound of gelatine or ten ounces of fish isinglass and the peel of eight lemons, stir the whole well together until the sugar is melted, then set the basin on a slow fire and beat well with a whip; as soon as it begins to boil put in twelve partly beaten egg-whites into which has been added the juice of twelve lemons; mix the whole well together stirring unceasingly and allowing it to boil slowly from fifteen to twenty minutes, then withdraw the basin from the fire and let the jelly rest for a few moments; now pour it through a flannel bag upheld by a ring (Fig. 50); return it several times until it acquires a perfect limpidity. The lemon-peel can be suppressed, flavoring it with any kind of liquor or clarified fruit juice.