Gelee au Vin (Wine Jelly)

Ingredients

• 2 quarts water
• f pint white wine or sherry
• 6 oz. best gelatine
• 2 oranges
• 3 lemons
• 1 oz. coriander seed
• i lb. loaf sugar
• 2 whites of eggs

Method

1. 1

   Put the water, sugar, the rinds of oranges and lemons into a stewpan, and allow it to boil.

2. 2

   Add the juice of the fruit, wine, and coriander seed; allow the syrup to cool a little.

3. 3

   Whisk the whites of eggs and shells, stir into the syrup; then add the gelatine, which has been soaked in cold water and strained, and stir over the fire until it boils.

4. 4

   Simmer until the gelatine is melted, then strain until clear.

5. 5

   Pour into moulds and set to cool.

6. 6

   When set, immerse in tepid water, turn out on a dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 464. The excerpt below is the record exactly as published.

Gelee au Yin (Wine Jelly). — 2 quarts water, f pint -white wine or sherry, 6 oz. best gelatine, 2 oranges, 3 lemons, 1 oz. coriander seed, i lb. loaf sugar, 2 whites of eggs

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