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📝 Description
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🥘 Ingredients
Strawberries, pounded sugar; to every pint of juice allow 1-1/4 oz. of isinglass.
👨🍳 Method
Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour, that the juice may be extracted; then add 1/2 pint of water to every pint of juice. Strain the strawberry-juice and water through a bag; measure it, and to every pint allow 1-1/4 oz. of isinglass, melted and clarified in 1/4 pint of water. Mix this with the juice; put the jelly into a mould, and set the mould in ice. A little lemon-juice added to the strawberry-juice improves the flavour of the jelly, if the fruit is very ripe; but it must be well strained before it is put to the other ingredients, or it will make the jelly muddy.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage strawberry jelly recipe, drawn to the idea of setting fruit with isinglass, a gelatin made from fish bladders. I found the process surprisingly straightforward, despite the unusual ingredient. The key detail that delighted me was the extraction of juice: pounding the strawberries with a wooden spoon was remarkably effective, yielding a vivid, fragrant liquid that seemed to capture the essence of summer. This recipe is perfect for the weeknight cook who enjoys a touch of nostalgia and isn't afraid to experiment with old-school techniques. The resulting jelly was beautifully clear and had a delightful, slightly tart flavor that benefited from the addition of lemon juice. I served it chilled, straight from the mold, and it was a refreshing end to a meal. If you're curious about historic cooking methods and want to impress with a unique dessert, give this strawberry jelly a try.
