Champagne Jelly
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Care must be taken when turning out wine jellies as they are delicate.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 46. The excerpt below is the record exactly as published.
CHAMPAGNE JELLY. — Champagne jelly is sold in bottles containing quarts, pints, and half-pints. It is a very deli- cate form of nourishment for invalids. Though the flavour of the champagne is not so strong as some might ex- pect, its name renders it very at- tractive. When the jelly is melted to be poured into the mould, care should be taken to melt it very gradually. The bouquet of champagne is proverbially delicate ; and, should the jelly be really heated, the delicate bouquet will be destroyed. When the jelly is dissolved sufficiently to admit of its being poured into the mould, a small wineglassful of good old liqueur brandy
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