CLARET JELLY

Ingredients

• 14 ozs. COX’S INSTANT POWDERED GELATINE
• I pint claret
• # pint water
• 4 pint lemon juice
• 4 lb. sugar
• Whites and crushed shells of 2 eggs
• 1 inch cinnamon stick
• 2 cloves
• Carmine

Method

1. 1

   Put all the ingredients except the carmine into a pan, and make the jelly as in Recipe No.

2. 2

   1.

3. 3

   After straining, add enough carmine to make the jelly a good colour.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 6. The excerpt below is the record exactly as published.

CLARET JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE I pint claret Carmine # pint water 2 tablespoonfuls red currant 4 pint lemon juice jelly Rinds of 2 lemons 1 inch cinnamon stick 4 lb. sugar 2 cloves Whites and crushed shells of 2 eggs

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