Lemon Jelly Recipe

Put on a slow fire an ounce of white isinglass, pulled into small

pieces, and rinsed, a pint of water, with the rind of six lemons. Stir

it constantly till dissolved, then add a pint of lemon-juice, and

sweeten it to the taste with nice white sugar. Boil the whole four or

five minutes, then color it with tincture of saffron, and let it pass

through a flannel bag, without squeezing it. Fill your jelly glasses

with it when partly cooled.

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