Port Wine Jelly
From A manual of gelatine cookery, 1904
Best set in ice and served with slightly sweetened whipped cream.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 38. The excerpt below is the record exactly as published.
PORT WINE JELLY. to 2 ozs. Cox’s Gelatine (according to temperature). 1 pint Water. I pint Port Wine. Strained juice ot 2 Lemons, and the thinly cut rind of I Lemon. 5 ozs. Sugar
Cook this with the app: pantry check, scaling, and the assistant.