Wine Jelly

Ingredients

• One box of gelatine
• One sheet of pink isinglass
• Two lemons
• One clove
• Two-inch piece of stick cinnamon
• One pint of sherry or Madeira
• One pint of sugar
• One and one-half pint of water
• Two eggs (whites)

Method

1. 1

   Soak the gelatine and isinglass for two hours in half a pint of cold water; then place them in a stew-pan, and add the thin, yellow rind of one of the lemons, peeling the rind in strips; also add the juice of both lemons, the wine, the spices, the rest of the water and the beaten whites of the eggs.

2. 2

   Stir these well together, place the mixture on the fire, and stir for ten minutes, watching carefully; when the jelly bubbles, draw the pan back where its contents will be kept at the boiling point only.

3. 3

   Cover the pan, and let it stand for thirty minutes; then pour the jelly through a wire strainer, and then through a flannel bag.

4. 4

   Pour it into one large mould or several small ones, wetting the moulds before using, and set in a cool place for at least six or eight hours.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 219. The excerpt below is the record exactly as published.

WINE JELLY. The following named quantities will make three pints. If the jelly is preferred light-colored, the spice and the pink isinglass may be omitted. One box of gelatine. One sheet of pink isinglass. Two lemons. One clove. Two-inch piece of stick cinnamon. One pint of sherry or Madeira. One pint of sugar. One and one-half pint of water. Two eggs (whites)

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