The National Cook Book, 9th ed.

by Hannah Mary Peterson

CRANBERRY JELLY, No. 2.

424. Dissolve one ounce of Russian isinglass in three half-pints of warm water. Strain it through your flannel jelly-bag. Add to this three pints of cranberry juice with four pounds of sugar; boil and skim it. As soon as the scum has ceased to rise strain it and put it in moulds. The sugar should be of the best quality.