No. 1240 Gelée à la Bacchante.
Have two pounds of very fine green grapes, which pound in a mortar, with a few leaves of spinach well washed, add half a gill of water, pass the juice from them through a jelly bag, and mix it with three quarters of a pound of clarified sugar, yielding a pint and a half of syrup, and two ounces of clarified isinglass, both nearly cold, add a pint of champagne, stir well in, pour the jelly in your mould and leave it upon ice till set; when ready turn it out and serve.