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Susan Gilbert's late nineteenth century British cookery manuscript

Page 150

Colouring for Flummeries or Jellies
Take two pennyworth of Cochineal, bruise it and put it into half a tea-cup of French Brandy & filter it thro' a fine cloth, putting in as much as will make the Jelly or Flummery a fine pink, If yellow take a little saffron & tye it in a bit of linen and dissolve it in cold water. If green, boil some Spinage, take off the froth & mix it with the Jelly. If white add a little cream.
Rhenish Blanc-mange
Take an oz of Isinglass pulled very thin, put it into a saucepan with half a pint of cold water, set it on the fire till boiling hot, then take it off and cover it up till it is dissolved, add nearly half a pint of White wine, the juice of an orange & lemon the yolks of 4 eggs well beaten, sweeten to your taste Boil it about half an hour, strain it & put it into moulds If it will not turn out easy, dip your moulds in hot water

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Colouring for Flummeries or Jellies Take two pennyworth of Cochineal, bruise it and put it into half a tea-cup of French Brandy & filter it thro' a fine cloth, putting in as much as will make the Jelly or Flummery a fine pink, If yellow take a little saffron & tye it in a bit of linen and dissolve it in cold water. If green, boil some Spinage, take off the froth & mix it with the Jelly. If white add a little cream. Rhenish Blanc-mange Take an oz of Isinglass pulled very thin, put it into a saucepan with half a pint of cold water, set it on the fire till boiling hot, then take it off and cover it up till it is dissolved, add nearly half a pint of White wine, the juice of an orange & lemon the yolks of 4 eggs well beaten, sweeten to your taste Boil it about half an hour, strain it & put it into moulds If it will not turn out easy, dip your moulds in hot water