255 Lemon Jelly
Put on a slow fire an ounce and a half of isinglass, (pulled into small pieces,) a pint of water, with the rind of several lemons; when dissolved put in a pint of lemon juice, a pound and a half of white sugar, color it with a few grains of saffron, strain it through a flannel bag, then boil it ten or fifteen minutes, strain it till clear, let it remain till nearly congealed, then fill your glasses or moulds with it. To get it out of the moulds dip them into lukewarm water for a minute, the jelly will then come out easily.