Gelee an Vin de Champagne (Champagne Jelly)

Ingredients

• 1 quart water
• 2^ oz. gelatine (French leaf)
• 1 orange
• 2 lemons
• 12 oz. lump sugar
• 1 pint sherry
• 2 cloves
• 1 inch cinnamon
• 1 dessert-spoonful coriander seeds
• ^ pint of champagne
• 2 rohites of eggs and shells

Method

1. 1

   Dissolve the gelatine in the water, add the juice of orange and lemons, also half of the peel cut very thin; put this, together with the other ingredients, in a stewpan, whisk the whites of eggs, crush the shell and add also.

2. 2

   Put upon a slow fire, stirring frequently.

3. 3

   As soon as it boils, move the pan to the side of the stove, pour in a tablespoonful of cold water, and let simmer gently for about ten minutes.

4. 4

   Strain through a wetted cloth or jelly-bag, or through filtering paper.

5. 5

   Pour into a mould and let set on ice.

6. 6

   Immerse in lukewarm water, wipe the mould, and turn out quickly on a dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 465. The excerpt below is the record exactly as published.

Gelee an Vin de Champagne {Champagne Jelly). — 1 quart water, 2^ oz. gelatine {French leaf), 1 orange, 2 lemons, 12 oz. lump sugar, \ pint sherry, 2 cloves, 1 inch cinnamon, 1 dessert- spoonful coriander seeds, ^ pint of champagne, 2 rohites of eggs and shells

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