Lemon Jelly. A Beautiful Dish

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Set an ounce of isinglass in a pint of water on the stove in a stew-pan; stir the isinglass until it dissolves. Let it boil a few minutes, then add a pint of lemon juice sweetened with a pound and a half of sugar, or a little more, if it is wished very sweet. Stir this in with the rinds of six lemons, and boil all together. After boiling for about five minutes, put a teaspoonful of saffron in to color it yellow, and strain through a flannel bag. Fill your jelly-glasses with it; when cool, it is a most beautiful dish for a collation.