vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Claret Jelly
From With a saucepan over the sea, 1902
Serves 3
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 61. The excerpt below is the record exactly as published.
CLARET JELLY. (England.) Melt I ounce gelatine in ^ pint of boiling water, add I quart of claret, ^ pound sugar, rind and juice of a lemon, and stir until it boils, strain and add a pinch of powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.