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Susan Gilbert's late nineteenth century British cookery manuscript
Page 133
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until scumming clear. The Moulds should be well wetted with cold water first, then pour the jelly into them, and when required to be turned out, they should be dipped in hot water for a moment. March 17th. 1853 * S.G Isinglass Jelly this receipt will suffice using 1 oz of Sarinborne's Patent refined Isinglass, instead of the gelatine. If a firmer Jelly is required for Moulds use more Isinglass; if a richer, More Wine and less water, with Brandy, Rum, or other flavouring to taste. This belongs to the above receipt March 17th 1853. S. G. Blanche Manger To 1 oz of Srainborne's patent refined Isinglass add 1/2 pint of new Milk, let it soak 5 Minutes, boil 2 or 3 bay-leaves in 1 pint of Cream and 1/2 pint of Milk, when boiling pour it over the soaked Isinglass, stir it till dissolved, add a little Brandy and 5 or 6 oz of powdered loaf sugar, strain it through Muslin, stir it occasionally till nearly cold, then put it into Moulds March 17th. 1853
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until scumming clear. The Moulds should be well wetted with cold water first, then pour the jelly into them, and when required to be turned out, they should be dipped in hot water for a moment. March 17th. 1853 * S.G Isinglass Jelly this receipt will suffice using 1 oz of Sarinborne's Patent refined Isinglass, instead of the gelatine. If a firmer Jelly is required for Moulds use more Isinglass; if a richer, More Wine and less water, with Brandy, Rum, or other flavouring to taste. This belongs to the above receipt March 17th 1853. S. G. Blanche Manger To 1 oz of Srainborne's patent refined Isinglass add 1/2 pint of new Milk, let it soak 5 Minutes, boil 2 or 3 bay-leaves in 1 pint of Cream and 1/2 pint of Milk, when boiling pour it over the soaked Isinglass, stir it till dissolved, add a little Brandy and 5 or 6 oz of powdered loaf sugar, strain it through Muslin, stir it occasionally till nearly cold, then put it into Moulds March 17th. 1853
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