Wine Jelly

Name: Wine Jelly
Yield: 6 servings
Ingredients: One package of gelatine; one cupful of cold water; three cupfuls of sugar; the juice of three lemons; the grated rind of one; a quart of boiling water; a pint of sherry wine

From Original White House Cookbook, 1887

Serves 6

Can be layered with fresh fruit.

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 239. The excerpt below is the record exactly as published.

WINE JELLY. One package of gelatine, one cupful of cold water soaked together two hours ; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one. Now pour over this a quart of boiling water and stir until dissolved, then add a pint of sherry wine

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