Port Wine Jelly

Ingredients

• Three gills port
• One gill water
• One tablespoonful red-currant jelly
• Two ounces loaf sugar
• One inch of cinnamon stick
• Rind of one lemon
• One ounce gelatine

Method

1. 1

   Wash and peel the lemon thinly, and strain the juice from it; then put all the ingredients into a lined rinsed pan, and stir over the fire until dissolved; then draw the pan to one side, and allow it to infuse for fifteen minutes.

2. 2

   Strain the jelly through muslin.

3. 3

   When cold, pour into wine-glasses or little moulds.

4. 4

   When set, turn out and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 62. The excerpt below is the record exactly as published.

Rind of one lemon. One shell and white of egg. Two or three sheets of gelatine if stock is not very firm. Half a gill brandy. Carefully remove every particle of grease from the stock with a spoon dipped in hot water, then wipe the surface with a cloth wrung out of hot water. Rinse a well-lined deep pan, and into it put the stock, gelatine (if required), sherry, cloves, and cinnamon. Wash, dry, and peel the lemon thinly, and add peel and lemon juice to the other ingredients. Then add the white of egg and shell (washed and crushed). Place this over the fire and whisk it briskly till a good froth rises and it is just beginning to boil ; then remove the whisk, and allow the contents of the pan to boil well up to the top of the pan. Draw the pan to the side of the fire, cover it with a plate, and allow it to settle for ten minutes. Tie a linen cloth to the four legs of a kitchen chair turned upside down. Pour a basin of boiling water through the cloth, then pour the jelly carefully through into a scalded 152 PLAIN COOKERY RECIPES. bowl, and add the brandy. Strain the jelly three or four times till it is perfectly clear, then cover it with a blanket and allow it to drip through. Rinse a mould or basin with cold water, and when the jelly is cold, but not set, remove the froth from it and pour it gently into the mould. When set, dip the mould in warm water and turn out the jelly. Note. — If the sherry is wanted as a stimulant, add it to the jelly with the brandy, as the alcohol evaporates by boiling. Port Wine Jelly* Three gills port. One gill water. One tablespoonful red-currant jelly. Two ounces loaf sugar. One inch of cinnamon stick. Rind and juice of one lemon. One ounce gelatine

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