Champagne Jelly

Ingredients

• 2^ to 3 ozs. Cox’s Gelatine
• I quart Water
• 10 oz. Lump Sugar
• i pint Sherry
• 1 pint Champagne
• 2 Cloves
• I inch Cinnamon

Method

1. 1

   Soak the Gelatine in the water for about ten minutes, and then place over a slow fire with the other ingredients.

2. 2

   Whisk until it boils up well, move to the side of the stove, add 1 tablespoonful of cold water, and let simmer very gently for another ten minutes.

3. 3

   Strain through a clean scalded cloth until clear, and pour into a wetted mould and let set on ice.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 4. The excerpt below is the record exactly as published.

CHAMPAGNE JELLY. 2^ to 3 ozs. Cox’s Gelatine. I quart Water. 10 oz. Lump Sugar, i pint Sherry. 1 pint Champagne. 2 Cloves, I inch Cinnamon

Cook this with the app: pantry check, scaling, and the assistant.