Jelly, I′′singlass. Syn. Confectioners’ jelly; Gelatina ichthyocollæ, L. Prep. From isinglass dissolved in water by boiling, and evaporated till it ‘jellies’ on cooling, adding flavouring, as desired. 11⁄2 oz. of good isinglass makes fully a pint of very strong jelly. See Blancmange, Isinglass, Calves-feet Jelly, &c.
Jelly, Lem′on. From isinglass, 2 oz.; water, 1 quart; boil, add of sugar 1 lb., clarify, and when nearly cold add the juice of 5 lemons, and the grated yellow rinds of 2 oranges and of 2 lemons; mix well, strain off the peel, and put it into glasses.
Jelly No′yeau. As Punch jelly, but strongly flavoured with bitter almonds.
Jelly, Or′ange. From orange juice, 1 pint; let it stand over the grated yellow rind of 3 or 4 of the oranges for a few hours, then strain, and add, of loaf sugar, 1⁄2 lb., or more, isinglass
1⁄2 oz., dissolved in water, 1 pint; mix, and put it into glasses before it cools.
Jelly, Punch. From isinglass, 2 oz.; sugar, 13⁄4 lb.; water, 1 pint; dissolve, add of lemon juice, 1⁄2 pint; the peels of 2 lemons and of 2 oranges; rum and brandy, of each 1⁄4 pint; keep it in a covered vessel until cold, then liquefy it by a very gentle heat, strain, and pour it into moulds. A pleasant and deceptive way of swallowing alcohol.
Jelly, Quince. (E. P., 1744.) Syn. Gelatina cydoniorum. Prep. Juice of quinces, 3 lbs.; sugar, 1 lb.; boil to a jelly.
Jelly, Rice. Syn. Crême de Riz. From rice boiled in water, sweetened, and flavoured.
Jelly, Sago. Prep. Soak sago in cold water for 1 hour, strain, and boil in fresh soft water until it becomes transparent; then add wine, sugar, clear broth, milk, or spices, to flavour. 1 oz. of sugar makes a pint of good jelly.
Jelly, Salep. (Soubeiran). Syn. Gelatina salepæ. Prep. Ground salep, 4 dr.; sugar, 4 oz.; water, a sufficient quantity. Boil to 12 oz., and flavour to the taste.