Wine Jelly

Ingredients

• a box of gelatine
• a pint of cold water
• the juice of three lemons
• the rind of one lemon
• two and a half pints of boiling water
• two pounds and two ounces of sifted sugar
• a large tumbler of good cooking wine
• five tablespoonsful of brandy

Method

1. 1

   Dissolve the gelatine in cold water for an hour, then add boiling water, lemon juice and rind, and sugar.

2. 2

   Strain and add wine and brandy.

3. 3

   Set in a cool place for twenty-four hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 103. The excerpt below is the record exactly as published.

a pint of cold water, add to it half a pint of boiling water, the juice of two and the rind of one lemon. When nearly cold, strain it, and when it begins to form, add the beaten whites of two eggSy beat all well together, and p3ur into a mould and set on the ioe. 216 OOOKEBT FROM EXPERIENOE. * Orange Jelly. Soek lialf a box of geladne an honr in a pint of cold wateri add lo ift balf a pint of boiling water, a ooffeeenp of rifted ragary ike jniee of riz large oranges, the grated rind of one; stir all wefl together. When Bngar and gelatine are dusolyed, pour it in a mould and set it on the iee. * Wine Jelly. To a box of gelatine add a pint of eold water, the jniee of three and the rind of one lemon ; let it stand an hour, then add two and a half pints of boiling water and two ponnds and two oonees of sifted sugar; stir until the sugar is entirely dissoWed, then strain it through a thin eloth, and add a large tumbler of good eooking wine and fiye tablespoonsful of brandy

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