Have two pounds of very fine green grapes, which pound in a mortar, with
a few leaves of spinach well washed, add half a gill of water, pass the
juice from them through a jelly bag, and mix it with three quarters of a
pound of clarified sugar, yielding a pint and a half of syrup, and two
ounces of clarified isinglass, both nearly cold, add a pint of
champagne, stir well in, pour the jelly in your mould and leave it upon
ice till set; when ready turn it out and serve.