Recipe or source entry
Maraschino Jelly
To one pint of clarified syrup, add two ounces of clarified isinglass, the juice of a lemon, and a wineglass of maraschino, mix, and pour into a jelly mould set in rough ice; and when the jelly is set firm, turn it out on its dish.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter24/maraschino-jelly.html- Legacy revision
8531e8373e9b- Source checksum
fa230c0da82c46a7268141459173368b2dc9d3353f92cf9f35ae51ae47fa841c- Legacy text checksum
5902100b99f75c19dcb3543da452d296102e1f7248021f083c6aba1ceb4cbff2
Cite this page
Maraschino Jelly. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter24/maraschino-jelly.html