jelly-bag

As I write this, a great cooked panful of blackberries is also slowly dripping through a jelly-bag in our kitchen, to be turned into glowing bramble-jelly by the end of the day.

Archive 2007-08-01 Joanna Bogle 2007

Around the edge of this cap was a stiff bandeau of leather, cut at the top into open work, resembling a coronet, while a prolonged bag arose from within it, and fell down on one shoulder like an old-fashioned nightcap, or a jelly-bag, or the head-gear of a modern hussar.

Ivanhoe 2004

Boil it till it becomes quite thick, then let it drain through a jelly-bag till clear.

The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner Anonymous

-- Cut off all spots and decayed places on the apples; quarter them, but do not pare or core them; put in the peel of as many lemons as you like, about two to six or eight dozen of the apples; fill the preserving-pan, and cover the fruit with spring water; boil them till they are in pulp, then pour them into a jelly-bag; let them strain all night, do not squeeze them.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

The quince pulp that remains in the jelly-bag can be made into marmalade.

The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner Anonymous

Take a quart of cream, twelve spoonfuls of rose-water, two grains of musk, two drops of oyl of mace, or two large maces, boil them with half a pound of sugar, and half a pound of the whitest ising-glass; being first steeped and washed clean, then run it through your jelly-bag, into a dish; when it is cold slice it into chequer-work, and serve it on a plate.

The accomplisht cook or, The art & mystery of cookery Robert May

Pour the whole through a jelly-bag, and when the juice is quite transparent weigh it; put it into a clean preserving-pan, boil it quickly for ten minutes, then add ten ounces of fine sugar to each pound of juice; boil it from twelve to fifteen minutes, skim it very clean, and pour into molds.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

Strain through a jelly-bag till clear, then bottle it.

The Mirror of Literature, Amusement, and Instruction Volume 10, No. 271, September 1, 1827 Various

Take the pan from the fire, and pour the contents of the jar into a jelly-bag, pass the juice through a second time; do not squeeze the bag.

A Poetical Cook-Book Maria J. Moss

Press out the juice and strain through a jelly-bag until quite clear.

Food Remedies Facts About Foods And Their Medicinal Uses Florence Daniel