Claret Jelly

Ingredients

• Two units brandy
• 2 of raspberry syrup
• 3 units chip or 1 of ground gelatine
• 20 units (one pint) of claret
• 4 units loaf sugar

Method

1. 1

   Dissolve sugar in claret, then strain in the gelatine when nearly cold.

2. 2

   Let set in a mould.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 219. The excerpt below is the record exactly as published.

3 units chip or 1^ of ground gelatine in the juice, add the pulp, and 2 of brandy or rum and 2 of sherry. Let the whole cool, then whisk till a firm sponge. A few drops of cochineal may be added. Any dried fruit may be used this way. One unit of roselle or red currant jelly im- proves it. 10. Vanilla Cream. — Put 15 units of milk into an enamelled saucepan with 4 of sugar, 2 units of chip or 1 of ground gelatine, and a vanilla pod. Let it stand for half-an-hour. Heat till the gelatine is dissolved. Strain to 6* units of beaten yolk of egg, and stir over a slow fire, preferably in a hnin-mnrie, till it gets i|uite thick, taking care it does not curdle. Set in an oiled mould. Housekeeper and Cook 315 Jelliks. 1 Calf's Foot or Gelatine Jelly.— It is an immense saviiiRof trouble to make jellies with gelatine, especially as real calves teet are seldom to be had in India, and cow-heel is always coipidered a little rank. Sheep’s head and trotters make excellent jelly, but require care. But whatever the material used, the first operation is to boil whatever is used in water, until, when cold, it sets as a firm jelly, h'orty units of water for each foot, boiled for four hours and reduced to half, will be found correct (or, as has been said several times, 2 units of chip or 1 of ground gelatine to 20 units of ^yhen the former is set firm, remove every bit of fat (a cloth dipped in hot water is the best way), and put the jelly in a scrupu- lously clean saucepan with 6 units of sugar, the rind of 1 lemon, 1 unit 'of juice, and quarter a stick of cinnamon. Let the jelly dis- solve, but not get warm, and then stir in 1 unit white of egg and the shell. Crush the shell and beat with the white to a froth before mi.xing. Put over a clear fire, and boil fiercely for about two minutes, and set aside to settle. The whites of eggs only clear the jelly mechanically, that is, by imprisoning the atoms which give the cloudy look in a coating of albumen, which, setting firm with the heat (as white of egg always does), leaves the liquid clear. The yolks of eggs are oily, not albuminous, therefore they spoil jellies, though Indian cooks often put them in. The secret of clear jelly is to mix the whites of eggs so thoroughly with the liquid that when the boiling hardens them they act on every drop of it. And, therefore, the whole should be stirred rapidly, almost whisked, until boiling commences, or the white of egg, being heavier than water, may sink to the bottom and leave the top partly cloudy. Boiling should only continue half a minute. Then set aside to cool. A jelly bag is a mistake. It is awkward, and difficult to clean. ’ITie best strainer is a square of the best thick-felted flannel (called bath coating), stretched tightly by the corners over a four-legged stand. A chair turned upside down answers the purpose, but a rough four-legged frame can be made even of lu'anches for two annas. A basin should be put underneath, and the jelly, after standing to settle, should be poured gently on to the flannel, not from a height, but with the edge of the saucepan on the edge of the flannel. Take care not to break the scum, which should be thick on the top, or stir, or do anything to break the little bits of albumen. Jelly may also be cleared with pounded raw beef, as it contains a great deal of albumeii. As a rule, if the above instruc- tions are attended to, the jelly need only be run through once ; if a second time is necessary, pour it back very gently, so as not to disturb the sediment. Now add the wine or li(iueur to taste, also 3i6 The Complete Indian e«ept that the stock is flavored 2. Claret Jelly.— Two units brandv, 2 of raspberrv svnm *; nf uni“’ch,'oCVof“ »sse. J of iLo^.Jifd 3 units chip 01 U of g:round gelatine. Dissolve and strain In 20 units (one pint) of claret put 4 units loaf sugar, and £ ii dissolve Stn ni the gelatine when nearly cold, and Lt in a mould This w.l«.'" ''^7 clear. Red currant jell v dissoived in atei iiiciv be used instead of raspberry syrup.

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