Port Wine or Claret Jelly

Ingredients

• pt. port or claret
• | pt. water
• The rind and juice of 1 lemon
• lb. loaf sugar
• 1 inch cinnamon stick
• 3 cloves
• 1 oz. sheet gelatine
• 2 or 3 drops of carmine
• 1 table-sp. red-currant jelly

Method

1. 1

   Combine water, sugar, red currant jelly, cinnamon, and cloves in a saucepan.

2. 2

   Add gelatine, lemon rind, and juice.

3. 3

   Stir until dissolved, simmer briefly, then add wine without boiling.

4. 4

   Strain, pour into moulds, and set until firm.

5. 5

   Serve with whipped cream if desired.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 710. The excerpt below is the record exactly as published.

Port Wine or Claret Jelly (Gelee au Vin Rouge) \ pt. port or claret. | pt. water. The rind and juice of 1 lemon. \ lb. loaf sugar. 1 inoh cinnamon stick. 1 table-sp. red-currant jelly. 3 cloves. 1 oz. sheet gelatine. 2 or 3 drops of car- mine. Put into a small lined stewpan the water, sugar, red currant jelly, cinnamon, and cloves. Cut the gelatine into small pieces, and add it with the lemon rind peeled off very thinly and the strained juice. Stir over the fire until the gelatine is quite dissolved. Simmer for a few minutes, and add the wine. Do not boil again. Strain through a piece of muslin, and if necessary add a few drops of cochineal or carmine. When nearly cold, pour into one large or several small moulds that have been rinsed out with cold water. Set aside in a cool place until cold and firm. Turn out when required, and, if wished, decorate with whipped and sweetened cream. Probable cost. Is. to Is. 6 d. 1985. Prune Mould or Jelly, 1 (Moule aux Pruneaux) J lb. prunes. 2 oz. white sugar. Rind of b lemon. 1 oz. gelatine. 1 inoh cinnamon stick

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