Claret Jelly

Ingredients

• ½ lb. of lump sugar
• 10 drachms of gelatine
• 1 pint of Claret
• 1 wineglassful of brandy
• ½ lb. of currant jelly
• the yellow rind of half a lemon

Method

1. 1

   Soak sugar, gelatine, Claret, and brandy for ten minutes.

2. 2

   Add lemon rind and currant jelly, boil, then simmer for five minutes.

3. 3

   Strain into a jelly mould and serve when cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 382. The excerpt below is the record exactly as published.

pint of Claret and 1 wineglassful of brandy, then throw in five or six leaves of fresh mint, the thinly-pared rind of one lemon, and, if in season, three thin slices of cucumber, and sweeten to taste ; then add 1 breakfast-cupful of finely-pounded ice, and on top of all throw in two bottles of either soda- or seltzer- water. Serve immediately. (5) Take a large bowl holding 5 pints, squeeze in the juice of three lemons, add 4 table-spoonfuls of powdered loaf sugar, 2 liqueur-glasses of curaijoa, and two slices of cucumber with- out seeds ; then pour in 3 pints of Claret and 1 bottle of soda-water. Mix thoroughly with a spoon, adding about fib. of ice in one lump ; mix again, then decorate with a thinly- sliced orange, berries of any kind cut up small, and finally with a small bunch of fresh mint. Serve in small glasses. (6) Put the thin rind of a lemon into a bowl or basin, and sprinkle with 2oz. of crushed loaf sugar and a very little nutmeg ; next pour in a liqueur- glassful of cura^oa and about a teacupful of sherry. When these are incorporated, add a bottle of Claret, and two or three well washed and dried sprays of lemon thyme. A few minutes before serving break in as much ice as required, and pour in a bottle of soda-water.- (7) Put 2oz. of finely-powdered loaf sugar into a bowl, pour over it a wineglassful of elder-flower wine, and stir in a table-spoonful of brandy, two or three slices of lemon, and a bottle of Claret. Add a bottle of lemonade a few minutes before serving. (8) Rub 3oz. of loaf sugar on a lemon rind, then put the sugar into a mortar with ground spices to taste, using a little each of nutmeg, cinnamon, and cloves, or any one singly ; pound them well together, turn them into a bowl, put in 2 breakfast-cupfuls of broken ice, and pour in a bottle of Claret, or, if desired, Claret and water in equal quantities. (9) Cut a piece of cucumber about 4in. long- into thin slices ; place in a bowl, and sprinkle with about 3 table-spoonfuls of crushed loaf sugar ; pour over this a bottle of Claret, and add three thin slices of lemon. Let this remain for an hour or so, then add two sprays of blue- flowered borage, and a few minutes before serving pour in a bottle of soda-water. (10) Rub off the rind of a lemon with 2oz. of loaf sugar, pound it, put it into a bowl together with three thin slices of the lemon, and pour a wineglassful of pale dry sherry and a bottle of Claret over it ; a few minutes before serving add two or three sprays of lemon verbena, 2 breakfast- cupfuls of broken ice, and a bottle of champagne (dry for preference). Serve at once. Claret Fizz.— Put 1 wineglassful of Claret into a tumbler with a few lumps of ice, shake them round for a minute or | Claret — continued. two, pour the Claret into a larger glass, pour in a bottle of lemonade, and drink while it is effervescing. Claret Ice. — Pour a pint of Claret into a basin, add the strained juice of three lemons, together with the zest rubbed off with lumps of sugar ; pour in a wineglassful of brandy and half the quantity of rum, add sufficient simple syrup to sweeten, pour the mixture into the freezer, and then into a mould packed in ice. When set, turn it out and serve. Claret Jelly. — (1) Put into an enamelled saucepan ^lb. of lump sugar, 10 drachms of gelatine, i ■ pint of Claret, and i wine- glassful of brandy, and let it soak for ten minutes. Pare very thin the yellow rind of half a lemon, put it, together with | lb. of currant jelly

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