Sauterne Jelly

Ingredients

• 2 tablespoons gelatine
• 1 cup lemon juice
• ^ cup cold water
• 1^ cups sauterne
• 1 cup boiling water
• 1| cups sugar
• green coloring

Method

1. 1

   Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice.

2. 2

   Strain, if the liquid is satisfactory color; if not deep enough, add more coloring matter before straining.

3. 3

   Mold, chill, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 80. The excerpt below is the record exactly as published.

Sauterne Jelly 2 tablespoons gelatine I cup lemon juice ^ cup cold water 1^ cups sauterne 1 cup boiling water 1| cups sugar green coloring Soak gelatine in cold water, add a small amount of col- oring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactory color ; if not deep enough, add more coloring matter be- fore straining. Mold, chill, and serve. Russian Jelly 2 tablespoons gelatine 2 cups boiling water I cup cold water | cup orange juice 1 cup sugar i cup grape juice 1 tablespoon wine 3 egg whites Soak gelatine in cold water. Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater until cold. Serve with beaten cream, sweetened and flavored. Orange Trifle 2 tablespoons gelatine 11 cups orange juice \ cup cold water ^ cup lemon juice I cup boiling water grated rind of one orange 1\ cups sugar whip from two and one half cups cream Soak gelatine in cold water ; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, gar- nish with orange jelly and beaten and sweetened cream. Peach Gateau Scoop out center of a round sponge cake ; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten DESSERTS 205 and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches. Syllabub 2 cups cream 1 cup sherry 2 tablespoons lemon juice ^ teaspoon cinnamon 1 cup sugar grated rind of one lemon Whip cream ; mix other ingredients, add whip, and serve in frappe glasses. Garnish with small bits of red cherries. Strawberry Syllabub 2 cups cream 1 cup sugar 1^ cups strawberry juice | cup lemon juice

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