Jelly with Wine and Cochineal

Ingredients

• one ounce of sugar
• one wine-glassful of sherry
• one salt-spoonful of mace
• six drops of cochineal
• the juice of the lemon

Method

1. 1

   Put the jelly into a small sauce-pan, squeeze over it the juice of the lemon, add the sugar and wine, place over the fire, and stir until the jelly melts.

2. 2

   Then add the cochineal and mace, and when the sauce boils, it is ready for serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 120. The excerpt below is the record exactly as published.

one wine-glassful of sherry, one ounce of sugar, six drops of cochineal, one salt-spoonful of mace. Put the jelly into a small sauce-pan, squeeze over it the juice of the lemon

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