Wine Jelly

Ingredients

• 1 box gelatine
• 1/4 cup cold water
• 1 pint boiling water
• Juice of 1 lemon
• 1 cup sugar
• 1 cup sherry or S. M. wine

Method

1. 1

   Soak the gelatine in cold water for fifteen minutes.

2. 2

   Add the boiling water, lemon juice, sugar, and wine.

3. 3

   Stir well, and strain through a fine napkin into a shallow dish.

4. 4

   Keep in ice water till hard.

5. 5

   Cut in cubes or diamonds to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 206. The excerpt below is the record exactly as published.

box gelatine. \% cup sugar. \% cup sherry wine. Ij^ pint cream. 1 lemon (grated rind and juice). Soak the gelatine in the wine, add the lemon and sugar, and heat all together till the gelatine is dissolved. Then strain and set it away to cool. When nearly cold, but before it begins to stiffen, add the cream. Beat till nearly stiff enough to drop, then pour it into moulds and set it on ice until stiff as blanc-mange. Wine Jelly. hox gelatine. 14, cup cold water. 1 pint boihng water. Juice of 1 lemon. 1 cup sugar. 1 cup sherry or S. M. wine. Soak the gelatine in cold water fifteen minutes, or until soft. Add the boiling water, lemon juice, sugar, and wine. Stir well, and strain through a fine napkin into a shallow dish. Keep in ice water till hard. When ready to serve, cut in cubes or diamonds, or break it up lightly 350 The Boston Cook Book. with a fork. If 3'ou wish to mould it, or to use for mould- ing creams, add only two thirds of a pint of boiling water. Orange Jelly. ^ box gelatine. 3^ cup cold water. 1 cup boiling water. Juice of 1 lemon. 1 cup sugar. 1 pint orange juice. Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, and strain. Or use one cup of orange juice and one scant pint of boiling water ^ one lemon, one scant cup of sugar, and two tablespoonfuls of brandy. Lemon Jelly. % box gelatine. 1 scant cup cold water. 1 pint boiling water

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