Orange Isinglass Jelly

To render this perfectly transparent the juice of the fruit must be filtered, and the isinglass clarified; but it is not usual to take so much trouble for it. Strain as clear as possible, first through a sieve or muslin, then through a thick cloth or jelly-jag, one quart of orange-juice, mixed with as much lemon-juice as will give an agreeable degree of acidity. Dissolve two ounces and a half of isinglass in a pint of water, skim it well, throw in half a pound of sugar, and a few strips of the orange-rind, pour in the orange-juice, stir the whole well together, skim it clean without allowing it to boil, strain it through a cloth or through a muslin, many times folded, and when nearly cold put it into the moulds.* This jelly is sometimes made without any water, by dissolving the isinglass and sugar in the juice of the fruit.

Orange-juice, 1 quart; water, 1 pint; isinglass, 2 1/2 ozs.; sugar, 1/2 lb.

Strawberry Isinglass Jelly

A great variety of equally elegant and excellent jellies for the table may be made with clarified isinglass, clear syrup, and the juice of almost any kind of fresh fruit; but as the process of making them is nearly the same for all, we shall limit our receipts to one or two, which will serve to direct the makers for the rest. Boil together quickly for fifteen minutes one pint of water and three quarters of a pound of very good sugar; measure a quart of ripe richly-flavoured strawberries without their stalks; the scarlet answer best from the colour which they give; on these pour the boiling syrup, and let them stand all night The next day clarify two ounces and a half of isinglass in a pint of water, as directed at the beginning of this chapter; drain the syrup from the strawberries very closely, add to it two or three tablespoonsful of red currant juice, and the clear juice of one large or of two small lemons; and when the isinglass is nearly cold mix the whole, and put it into moulds. The French, who excel in these, fruit-jellies, always mix the separate ingredients when they are almost cold; and they also place them over ice for an hour or so after they are moulded, which is a great advantage, as they then require less isinglass, and are in consequence much more delicate.

When the fruit abounds, instead of throwing it into the syrup, bruise lightly from three to four pints, throw two tablespoonsful of sugar over it, and let the juice flow from it for an hour or two; then pour a little water over, and use the juice without boiling, which will give a jelly of finer flavour than the other.

Water, 1 pint; sugar, 3/4 lb.: 15 minutes. Strawberries, 1 quart, isinglass, 2 1/2 ozs.; water, 1 pint (white of egg 1 to 2 teaspoonsful) juice, 1 large or 2 small lemons.


The juice of any fruit mixed with sufficient sugar to sweeten, and of isinglass to stiffen it, with as much lemon-juice as will take off the insipidity of the flavour, will serve for this kind of jelly. Pine apples, peaches, and such other fruits as do not yield much juice, must be infused in a larger quantity of syrup, which must then be used in lieu of it. In this same manner jellies are made with various kinds of wine and liquors, and with the ingredients for punch as well; but we cannot further multiply our receipts for them.