Rum Jelly

[ Rum Jelly ] William Paine

Contributors
Contributor Role
Compiler
Contributor Name
William Paine

Date: Late 18th or early 19th century; exact date unknown.

Publication Format
Manuscript

Type
Food

Ingredients
white wine
sugar
isinglass
rum

Places
Jamaica
Antigua

Source: William Paine Papers
Institution: University Of New Brunswick | Source Origin: Loyalist Collection | Reference: MIC-Loyalist FC LFR.P3W5P3

Description

Instructions for making a moulded jelly from white wine and rum. Reel 1.  Image use courtesy of American Antiquarian Society.


Images
Transcription

                        Rum Jelly

To a quart Bottle of common white Wine take a pound of Sugar

which is to be reduced to a sirup and clarified, then take

an ounce of Isinglass which put on the fire until it is thoroughly

melted, pass it through a Cloth, and mix it with the sirup

half warm, when the mixture is nearly cold pour it into the

white Wine, and stir it well, so as to mix it completely, then

add a spoonful or a spoonful and a half according to the strength

which you desire to give to the Jelly of old Jamaica or Antigua

Rum, stir again this mixture, and pour it into the mould that

It may take the shape in cooling which you design to give it,

if intended as a plate for the table, or in glasses if designed to be

handed round at an evening party

Annotations
Isinglass
A clarifier made from fish bladders.