Port Wine Jelly
From Cookery for busy lives and small incomes, 1890
If boiled in the jelly, the wine loses its strength.
Presented as published in 1890. 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 Cookery for busy lives and small incomes (1890) by Mary Harrison, page 26. The excerpt below is the record exactly as published.
Port Wine Jelly Make the jelly as directed in foregoing recipe, using pint of water. When strained and cool, stir in J pint of port
Cook this with the app: pantry check, scaling, and the assistant.