Lemon Jelly
Set on a slow fire a pint of water, with one ounce of rinsed isinglass, in small pieces, and the rind of six lemons; stir constantly till the isinglass is dissolved; add a pint of lemon juice, and sweeten it to the taste, with loaf sugar. Boil all, four or five minutes; color with the tincture of saffron, and pass it through a flannel bag, without squeezing it. Fill your jelly glasses with it when partly cool.