Three pints of boiling water.
A pound and a half of loaf sugar.
Three lemons, cut in slices, leaving out the peel of one.
The whites of four eggs, cut to a stiff froth.
Soak the isinglass half an hour in cold water, then take it out and pour on the boiling water. When cool, add the sugar, lemon, and whites of eggs; boil all three or four minutes, then strain through a jelly-bag, and add wine to your taste.
Tapioca Jelly.
One cup full of tapioca.
Wash it two or three times, soak it in water, for five or six hours. Then simmer it in the same water in which it has been soaked, with a pinch of salt and bits of fresh lemon peel, until it becomes transparent. Then add lemon juice, wine, and loaf sugar to flavor it. Let all simmer well together, then pour into glasses to cool.
Caudle.
To rice, or water gruel, add a wine-glass of wine, or ale, and season with nutmeg and sugar.