Danish Sweet Jelly

Ingredients

• Put in a large copper pan 1 pint of sherry
• 1 pint each of sherry, brandy
• 1 pint each of cherry-juice
• f pint of claret
• the juice and peel of one lemon
• 6oz. of loaf sugar
• 1®oz. of gelatine

Method

1. 1

   Soak the gelatine in cold water for 12 hours.

2. 2

   Simmer all ingredients until the Jelly is done, then cool and pour into a mould packed in ice.

3. 3

   Once set, dip the mould in tepid water and turn out onto a glass dish, garnishing with rich custard flavored with vanilla.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 153. The excerpt below is the record exactly as published.

Danish Sweet Jelly. -Put in a large copper pan I pint each of sherry, brandy, and cherry-juice, f pint of claret, the juice and peel of one lemon, 6oz. of loaf sugar, and l®oz. of gelatine

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