Wine Lozenges
Ingredients
Directions
Prepare
Soak the isinglass in a small amount of water for 12 hours.
Make the lozenges
Boil the soaked isinglass in 1 pint of port or Madeira until the liquid reduces to ½ pint.
Pour the mixture into a mold and let it cool.
Once cooled, cut into lozenges using scissors.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Isinglass
- Gelatin-like protein that sets the wine into a firm, sliceable gel as it cools.
- Port or madeira
- Supplies the main flavour, and reducing it concentrates that flavour in the lozenges.
The step that matters
Reducing the wine and isinglass to ½ pint. Boiling concentrates the wine's flavour and sugars, and the isinglass must dissolve fully so the mixture sets firm enough to cut cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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