Wine Jelly

Ingredients

• Put £ oz. of gelatine
• in a pint of water
• the thinly-pared rind of 4 lemons
• Add 12 oz. of sugar
• a glass and a half of brandy
• some orange flavouring

Method

1. 1

   Put gelatine in water the night before making the jelly, with the thinly-pared rind of 4 lemons.

2. 2

   Add 12 oz. of sugar.

3. 3

   Squeeze into a pint measure the juice of 4 lemons, a glass and a half of brandy, and some orange flavouring, and fill up with sherry or marsala.

4. 4

   Place in a delicately clean brass pan.

5. 5

   Beat the whites of two eggs very stiffly, and beat into the jelly.

6. 6

   Boil up for a few minutes.

7. 7

   Pass through a jelly bag wrung out of boiling water.

8. 8

   Pass through again if it is not clear, and put into a clean mould just rinsed with cold water.

9. 9

   Turn out by just dipping the mould in boiling water for a second or two.

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 38. The excerpt below is the record exactly as published.

Wine Jelly — Put £ oz. of gelatine in a pint of water the night Tefore making the jelly, with the thinly-pared rind of 4 lemons. Add 12 oz. of sugar. Squeeze into a pint measure the juice of 4 lemons, a glass and a half of brandy, and some orange flavouring

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