Fruit Jellies
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
- a gill of water
- an ounce of isinglass
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Previous to making your jelly, clarify the sugar, which must be the best loaf.
- Break it up, and to each pound allow a gill of water and an ounce of isinglass.
- Mix the water with the sugar.
- Dissolve the isinglass in as much hot water as will cover it.
- Set the sugar over the fire in a preserving-kettle;
- and when it is beginning to boil, throw in the melted isinglass.
- Skim the syrup well, and when it is quite clear and no more scum rises, take it from the fire, cover it, and leave it to settle.
- Prepare the fruit of which you intend to make the jelly.
- If small fruit, such as gooseberries, currants, grapes, raspberries, or strawberries;
- pick them from the stems, and put them into a jar;
- set the jar in a vessel of warm water, and let them come to a boil.
- Then take them out, put them into a fine sieve, set a pan under it, and with the back of a large spoon press out all the juice from the fruit.
- Mix the juice, while warm, with the clarified sugar, and boil them together for about a quarter of an hour.
- Then put it into your jars or glasses, and tie it up with brandy-paper.
- If you want the jelly for immediate use, put it into a mould;
- set the mould in ice for two or three hours;
- and when the jelly is congealed, loosen it by setting the mould in warm water, and then turn it out.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Spatula
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Slotted spoon
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Sieve
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Kettle