Port Wine Jelly
From Cox's manual of gelatine cookery, 1935
Recommended to set in ice and serve with slightly sweetened whipped cream.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 35. The excerpt below is the record exactly as published.
PORT WINE JELLY Place the Gelatine in the water with the other ingredients in a stewpan and whisk together until it boils, allow to boi] up well for about Page 64 qo minutes without stirring, let simmer for 1o minutes. Take off the fire, and let stand minutes, and strain through a coarse cloth scalded. When clear, set m a mould rinsed in cold water and let stand until firm. It is recommended that this jelly should be set in ice. Turn out quickly on to a cold dish, and serve with a little slightly sweet- ened whipped cream. This jelly is better flavoured if the wine is added at the moment of straining, and if left uncleared. The sugar here, and elsewhere in this section, should be regarded as approximate; invalids having sometimes a great aversion to much sugar. Page G 1 pint port wine Strained juice of 2 lemons and the thinly cut rimd of 1 lemon ugar White of 1 egg whisked
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Cook this with the app: pantry check, scaling, and the assistant.