Claret Jelly

Ingredients

• a quarter of a pound of loaf sugar
• a gill of water
• half an ounce of French gelatine
• a quarter of a pot of red currant jelly
• a tablespoonful of brandy
• half a pint of claret
• a teaspoonful of lemon juice

Method

1. 1

   Dissolve sugar in boiling water, add gelatine and currant jelly.

2. 2

   Cool, then add brandy, cochineal, claret, and lemon juice.

3. 3

   Mould, put on ice, and turn out.

Nutrition per serving

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 137. The excerpt below is the record exactly as published.

Claret Jelly. — No. 1. Dissolve a quarter of a pound of loaf sugar in a gill of water, and when the water is boiling add half an ounce of French gelatine in it and a quarter of a pot of red currant jelly. When it is cool, add a table- spoonful of brandy, a few drops of cochineal, half a pint of claret, and a teaspoonful of lemon juice; then mould, put on ice, and turn out. No. 2. One ounce of isinglass, half a bottle of claret, half a lemon, one cupful of raspberry juice, one table- spoonful of brandy, half a pound of loaf sugar, half a pint of cream, half a saltspoonful of vanilla. Boil for a few minutes one ounce of Swinburn's isinglass with half a bottle of claret, the juice and rind of half a lemon, a small teacup- f ul of raspberry juice, a tablespoonful of brandy

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