Sherry-wine Jelly

Ingredients

• one quart of cold water
• half a pound of granulated sugar
• two ounces of gelatine
• the rind of a medium-sized lemon
• a saltspoonful of nutmeg
• six cloves
• one bay-leaf
• half a pint of good sherry wine
• a teaspoonful of burned sugar

Method

1. 1

   Combine water, sugar, gelatine, lemon rind, and juice in a saucepan.

2. 2

   Beat egg whites and add.

3. 3

   Mix in nutmeg, cloves, and bay-leaf.

4. 4

   Boil for six minutes, strain through a jelly-bag, add sherry and burned sugar, let drain, then set in a mold to harden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 320. The excerpt below is the record exactly as published.

Sherry-wine Jelly. — Put one quart of cold water into a sauce- pan with half a pound of granulated sugar; break in two ounces of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on the hot stove. Beat up in a basin two egg whites, and add them to the other ingredients, then grate in a saltspoonful of nutmeg, adding six cloves, and one bay- leaf, mixing well with the whip for one minute. Have ready a seamless jelly-bag (which can be purchased ready made), tie it on a jelly-stand, or if none handy, two kitchen chairs will answer the purpose. Stir the 376 THE TABLE. preparation, and when coming to a boil, set it back to a cooler part of the stove to prevent it overflowing; stir, while boiling, for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding to it half a pint of good sherry wine, and a teaspoonful of burned sugar

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