Strawberry jelly
After that with oranges (https://www.pilloledistoria.it/10371/storia-contemporanea/gelatina-di-arancio-in-gelo-dallartusi), in this post find the recipe original by Pellegrino Artusi to prepare the gelatine of frozen strawberries , another spoon dessert presented in Science in the kitchen and the art of eating well , his famous culinary book which, during the 19th century and beyond, greatly influenced Italian and European gastronomy.
Here is what is reported in the text:
"Very red and ripe strawberries 300 grams, 200 grams sugar, 20 grams isinglass, 3 deciliter water, 3 spoonfuls of rum, the sour of a lemon.
Squeeze the strawberries in a diaper to extract all the juice.
Boil the sugar for ten minutes in two deciliters of the same water and add this syrup to the strawberry sauce; add the lemon and go back to putting everything in a thick diaper.
To the gelatine, after having kept it in springs like that of the previous number (it refers to the recipe of the orange jelly in frost mentioned above n.d.a.), bring to the boil in the remaining deciliter of water and pour it boiling in the aforementioned mixture; lastly add the rum, stir and pour the mixture into the mold to freeze it.
This jelly will be very popular with the ladies .