Maraschino Jelly

Ingredients

• 2A ozs. Cox’s Sparkling Gela- TINE
• 10 ozs. Lump Sugar
• i pint Maraschino
• i pint Pale Sherry
• 1 quart Water
• 2 Cloves
• The white of I Egg whishd
• i inch Cinnamon

Method

1. 1

   Soak the Gelatine in the water for about ten minutes, and then put all the prepared ingredients into a saucepan together.

2. 2

   Place over a slow fire; whisk until it begins to boil; allow to boil up well without stirring, and move the pan to the side of the stove.

3. 3

   Add 1 tablespoonful of cold water, and simmer gently for another ten minutes or more.

4. 4

   Strain through a clean scalded cloth until clear.

5. 5

   Pour into a wetted mould and set on ice.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 4. The excerpt below is the record exactly as published.

MARASCHINO JELLY. 2A ozs. Cox’s Sparkling Gela- 10 ozs. Lump Sugar. TINE. Strained juice of i Orange. i pint Maraschino. Thinly cut rinds and strained i pint Pale Sherry. juice of 2 Lemons. 1 quart Water. 2 Cloves. The white of I Egg whishd. i inch Cinnamon

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