Special Wine Jelly

Name: Special Wine Jelly
Yield: 13 servings
Ingredients: one quart water; two and one-half pounds sugar; one-half pound gelatine; the juice and grated rind of eight lemons; two sticks of cinnamon; one-half tumbler of whole, allspice; two quarts sherry wine; whip the whites of eight eggs

From The complete cook book, 1900

Serves 13

Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 119. The excerpt below is the record exactly as published.

SPECIAL WINE JELLY. Take one quart water, two and one-half pounds sugar, one-half pound gelatine, the juice and grated rind of eight lemons, two sticks of cinnamon, one-half tumbler of whole, allspice two quarts sherry wine, put in kettle, whip the whites of eight eggs

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