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American cookbook, 1886
Page 70
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70. Wine Jelly 1 pint of Wine Port or Sherry, 1 oz Isinglass 1 oz powdered gum arabic Sugar to taste First melt the Isinglass in the smallest possible quantity of water. Make the Wine hot with the sugar then mix it with the Isinglass & just boil up together. To stand till cold & turn out.
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70. Wine Jelly 1 pint of Wine Port or Sherry, 1 oz Isinglass 1 oz powdered gum arabic Sugar to taste First melt the Isinglass in the smallest possible quantity of water. Make the Wine hot with the sugar then mix it with the Isinglass & just boil up together. To stand till cold & turn out.
Szathmary Culinary Manuscripts and Cookbooks
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