Claret Jelly

Ingredients

• 1 oz. of isinglass
• 0.5 bottle of claret
• half a lemon
• 1 cupful of raspberry juice
• 1 tablespoonful of brandy
• 0.5 lb. of loaf sugar
• 0.5 pint of cream
• 0.5 saltspoonful of vanilla

Method

1. 1

   Boil for a few minutes one ounce of isinglass with half a bottle of claret, the juice and rind of half a lemon, a small teacupful of raspberry juice, a tablespoonful of brandy, half a pound of loaf sugar.

2. 2

   Pour into a china mould and put aside till the following day.

3. 3

   When it is to be used, serve with a garnish of whipped cream flavoured with vanilla.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 19. The excerpt below is the record exactly as published.

^ saltspoonful of vanilla ; ttins or cups for baking in. Weigh two eggs in the shell, and take the same ■weight of butter, sugar, and flour; put the butter i into a basin before the Are till half melted, then beat ! it to a cream. Beat the whites and yolks of the eggs t together for ten minutes and mix them lightly with * the butter, add the sugar, then the flour, add some ; grated lemon peel and a few drops of vanilla. Bake ’ twenty minutes in a slow oven in cups. 46 SAVOURIES AND SWEEST. Claret Jelly. For Ten Persons. — 1 oz. of isinglass ; \ bottle of claret half a lemon ; 1 cupful of raspberry j uice : 1 tablespoonful on brandy ; ^ lb. of loaf sugar ; ^ pint of cream ; ^ salt-j spoonful of vanilla. | Boil for a few minutes one ounce of Swinburn’sJI isinglass with. haK a bottle of claret, the juice and|| rind of half a lemon, a small teacupful of raspberryjl juice, a tablespoonful of brandy,

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