Rhubarb Isinglass Jelly

Author’s Original Receipt. Good

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

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A jelly of beautiful tint, and excellent flavour, may be made with fresh young rhubarb-stems, either of the giant or dwarf kind, if they be of a bright pink colour. Wash, and drain or wipe them; dice without paring them, taking them quite free from any coarse or discoloured parts. Put two pounds and a half, and a quart of water into an enamelled stewpan, which is more suitable to the purpose than any other; throw in two ounces of sugar in lumps, and boil the rhubarb very gently for twenty minutes, or until it is thoroughly stewed, but not sufficiently so to thicken the juice. Strain it through a muslin folded in four; measure a pint and a half of it; heat it afresh in a clean pan; add an ounce and a half of the finest isinglass, and six ounces or more of the best sugar in large lumps; stir it often until the isinglass is entirely dissolved, then let it boil quickly for a few minutes to throw up the scum; clear this off carefully, and strain the jelly twice through a muslin strainer,* folded as the first; let it cool, and mould it as usual.