[ Rum Jelly ] William Paine
Date: Late 18th or early 19th century; exact date unknown.
Source:
William Paine Papers
Institution: University Of New Brunswick
| Source Origin: Loyalist Collection
| Reference: MIC-Loyalist FC LFR.P3W5P3
Instructions for making a moulded jelly from white wine and rum. Reel 1. Image use courtesy of American Antiquarian Society.
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
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