To Clarify Isinglass

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • Isinglass, oz.
  • water, 1 pint
  • beaten white of egg,


The finely-cut purified isinglass, which is now in general use, requires no clarifying except for clear jellies: for all other dishes it is sufficient to dissolve, skim, and pass it through a muslin strainer. When two ounces are required for a dish, put two and a half into a delicately clean pan,