Claret Jelly

Ingredients

• Claret 1 pint.
• Rinds of lemons 2.
• Gelatine oz.
• Whites and shells of 2 eggs.
• Cochineal to colour.

Method

1. 1

   Put the water, wine, lemon rinds, juice, sugar, and gelatine, into a bright saucepan, and proceed as for lemon jelly.

2. 2

   A few drops of cochineal are added to colour the jelly, which should be moulded in a china mould to keep it a good colour.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 54. The excerpt below is the record exactly as published.

mp sugar | lb., or to taste. Water \\ pints. Gelatine (Marshall's) ... \\oz. Whites and shells of 2 eg'gs. Put the water with the lemon rind and juice, sugar and gelatine into a large brig'ht saucepan. Let it cook slowly until the gelatine is dissolved. Add the whites and shells of the eggs beaten together. Bring all slowly to boiling point, and while it is heating whisk and stir it, but do not whisk or stir after it boils. Let it boil up well for at least five minutes. Set it aside to settle for a few minutes, then strain it through a hot jelly bag once or twice till quite clear. The wine must be added after the jelly has been strained. When cool put the jelly into a mould. 127 Claret Jelly. Claret i pint. Water f pint. Rinds of lemons 2. Lemon juice ^ pint. Lump sugar J lb., or to taste. Gelatine oz. Whites and shells of 2 eggs. Cochineal to colour.

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