Claret Jelly (Exceptionally good)

Ingredients

• 1 oz. Cox’s Gelatine
• i pint Claret
• 4 pint Water
• Rind and Juice of i Lemon
• A few drops Cox’s Cochineal
• I gill of Raspberry Jam or Syrup from Fresh Fruit
• 4 ozs. Sugar
• 1 clove
• and 1/2 inch Cinnamon

Method

1. 1

   Soak the Gelatine in the water for ten minutes, then put all the ingredients together into an enamelled saucepan.

2. 2

   Whisk until it boils up well; let simmer ten minutes.

3. 3

   Colour with the cochineal, and strain through a coarse cloth scalded.

4. 4

   Pour into a jelly mould rinsed in cold water, and allow to set in a very cool place.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 3. The excerpt below is the record exactly as published.

CLARET JELLY (Exceptionally good). 1 oz. Cox’s Gelatine. i pint Claret. 4 pint Water. Rind and Juice of i Lemon. A few drops Cox’s Cochineal. I gill of Raspberry Jam or Syrup from Fresh Fruit. 4 ozs. Sugar. 1 clove and ^ inch Cinnamon

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