Coffee Monday-With Fish Skin ~1856

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Note: Isinglass is a kind of gelatin obtained from a fish. What the recipe omits, however, is how one would prepare the fish skin. You also find recipes that use egg whites and egg shells. Home winemakers will recognize both of these ingredients as fining agents to help clarify liquid.

Filters won’t come on the scene for another 30 or so years in the form of cloth pouches stitched tight. No doubt a woman thought of THAT one! I can just imagine her thinking, “You want me to do what with fish skin? I don’t think so…”

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Source: Practical American Cookery and Domestic Economy, E. Hall, 1856.

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