Claret Jelly

Ingredients

• three-quarters of a pint of water
• one pint of claret
• one gill of lemon-juice
• the rind of one lemon
• half an inch of stick cinnamon
• two cloves
• one tablespoonful of red-currant jelly
• 2 ozs. of gelatine
• the whites and shells of two eggs
• 4 ozs. of sugar

Method

1. 1

   Put all ingredients into a saucepan and set on the fire until it boils.

2. 2

   Let it stand for 5 to 10 minutes, then strain through a flannel.

3. 3

   Pour into a mould and refrigerate to harden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 237. The excerpt below is the record exactly as published.

4 oz. of gelatine. Let these stand for a few minutes, then put them on a slow fire, and stir them a little until the liquid boils and rises in the pan ; when this point is reached the jelly should not be touched again. Let it boil for twenty minutes ; the scum may be gently removed as it rises. Draw the jelly to the side of the fire, and let it stand to settle twenty minutes longer. Wring out the jelly-bag in hot water, and pour the jelly through it. If it is *4 not perfectly clear, strain it two or three times until it is. Do not keep it in a metal mould, it will be likely to discolor it. It should be kept in a cool place, and in summer will most likely require a little ice around it. If the stock be very strong the gelatine may be dispensed with, but it is always safer to put a little with the jelly. Charlotte Russe. See Charlotte Russe. Claret Jelly. — This is not only a delicious dessert, but a very orna- mental dish if served in glass with whipped cream heaped around the edge. Put into a deep saucepan three- quarters of a pint of water, one pint of claret, one gill of lemon-juice, the rind of one lemon, half an inch of stick cinnamon, two cloves, one table-spoon- ful of red-currant jelly, 2 ozs. of gela- tine, first dissolving it in a little water, the whites and shells of two eggs, a few drops of cochineal, and 4 ozs. of sugar

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