Wine Jelly

Ingredients

• an ounce of gelatine
• a pint of liquid
• half a pint of water
• half a pint of boiling water
• an ounce of loaf sugar
• the very thin rind of one fresh lemon
• a table-spoonful of brandy
• a wine-glassful of sherry

Method

1. 1

   Soak the gelatine in half a pint of water for an hour.

2. 2

   Mix with half a pint of boiling water and stir until dissolved.

3. 3

   Add lemon rind, lemon juice, sugar, cloves, and cinnamon.

4. 4

   Stir in beaten egg white and crushed shell, then whisk until it rises.

5. 5

   Let it stand for twenty minutes.

6. 6

   Pass through a hot jelly-bag three or four times.

7. 7

   Add sherry and brandy, pour into a damp mould, and cool.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 307. The excerpt below is the record exactly as published.

an ounce of gelatine to a pint of liquid. At the same time, when the weather is cold, the moulds are moderate in size, and the gelatine is good, nearly double the quantity may be used. Soak the gelatine in a basin with half a pint of water for an hour. Mix half a pint of boiling water with it, and stir it until dissolved. If necessary stir it over the fire for a minute or two. Let it get quite cool, then put it in a rather small stewpan with the very thin rind of one fresh lemon that has been wiped with a soft cloth, the strained juice of the lemon, an ounce of loaf sugar, two cloves, and half an inch of stick cinnamon. When lemons are dear, a little citric acid the size of half a nutmeg may be used to flavour. Break an egg, and put the yolk aside. It can be used for the Dutch sauce to-morrow, or if a dark jelly is wanted it can be put with the rest. Beat the white lightly, wipe clean and crush the egg-shell. Stir both the white ancl the crushed shell into the jelly, put the saucepan on the fire, and whisk the jelly till it rises in the pan. As soon as this point is reached stop stirring at once, put the lid on the pan, draw it to the side of the fire, and let it stand for twenty minutes. Make the jelly-bag hot by wringing it out of clean boiling water, put a pan or basin under it, 392 A YEARS COOKERY. and pass the jelly carefully through it three or four times. The crust that will have formed at the top must on no account be disturbed, and the jelly must be poured gently upon it, a little at a time. It will act as a sort of filter, and help to make the jelly clear. When there is not a jelly-bag and stand at hand, a very effectual though simple substitute may be made out of a kitchen stool and a clean napkin (see April 9tli). When the liquid is bright and clear add a wine- glassful of sherry and a table-spoonful of brandy, pour it into a damp mould, and put it in a cool place. A jelly made with these proportions can be varied in all sorts of ways. Various liqueurs can be used for flavouring instead of sherry or brandy, fruit juices can be added instead of water, and the jelly of course is named after the special flavourer. Thus, jelly flavoured with orange-rind and juice is orange jelly, and with maraschino is maraschino jelly. Fruit and other additions are very often put into clear jelly, and they improve the appearance as well as the taste of the preparation. The fruits most suitable for the purpose are purple and white grapes, strawberries, cherries, raspberries, red and white currants, peaches, and apricots for summer-time ; apples, pears, oranges, and preserved fruits, such as pine-apples, apricots, greengages, &c., for winter. Soft fruits, such as grapes, red currants, strawberries, and raspberries, may be put into the jelly as they are. Hard fruits should be cooked gently in syrup before being laid in the jelly, and large fruits should be cut into even-sized pieces. In preparing dishes of this kind a little jelly should be first poured into the mould to the depth of a quarter of an inch. When this is set, a layer of fruit may be arranged upon it, and a spoonful or tv jo of jelly should be poured in to keep the fruit in its place. When this also is set, jelly should be poured in again to cover the fruit to the thickness of a quarter of an inch ; this too being allowed to set before a further addition is made. After this the mould can be filled up to within three-quarters of an inch of the top, with alternate layers of fruit, with jelly enough to keep it in its place, and jelly to cover it to the depth of a quarter of an inch, each layer being allowed to set firmly before another one is put in. When putting in the fruit, care should be taken to contrast the colours prettily. It is astonishing what effective and delicious jellies can be made in this way for a very trifling cost. When Savoury or Aspic Jelly is to be made, such as is used to garnish salad or to make calfs-head mould or similar dishes, the gelatine is soaked, dissolved, and clarified as before, but savoury instead of sweet flavours are boiled with the liquid. If a pint of jelly is required, the pan may be rubbed across twice with a clove of garlic, and then the liquid may be poured in, and with it a small piece of clean leek, a piece of turnip, a piece of carrot, an inch or two of celery, a slialot, half a blade of mace, a very small sprig of tarragon and chervil, two cloves, twelve peppercorns, and a little salt. The juice of a lemon, or a table-spoonful of vinegar, should tilso be added ; the first is to be preferred. Jelly of this kind maybe put into a round A YE A PS S COOKERY. 393 mould, and a gallipot may be placed in the centre to keep it hollow, Then when the jelly is turned out various savoury preparations may be put in the middle, and very pretty dishes will be produced. If the jelly is to be made of Calf’s Foot Stock, proceed as follows: — Make the stock the day before the jelly is to be made. Wash two calf’s feet and cut each into four pieces. Put these in a stewpan with cold water to cover them, and let them boil (this is to blanch them). Take out the feet and wash them again in cold water. Pour away the water they were boiled in before, rinse out the pan, and put the pieces into it again with five pints of fresh cold water. Let this boil, skim it occasionally (if it is not well skimmed the jelly will not be clear), draw the pan back, and simmer the liquid gently for five hours. When it is reduced to one quart put a hair sieve over a basin and strain the stock. Put it aside and let it get quite cold. JSText day skim the fat off the top with an iron spoon that has been dipped in hot water, and dab the stock with a cloth that has been dipped in hot water. Put it into the pan free from sediment, and clarify it according to the method adopted for gelatine jelly, remem¬ bering that the ingredients mentioned there are intended for a pint of liquid, and here is a quart of stock. Calf’s-foot jelly is of course very much more nourishing than jelly made of gelatine. The moulds for jelly should be rinsed first in hot and afterwards in cold water. 4. Make a little mayonnaise (August 30th) for the celery salad to¬ morrow evening. Sunday, November 15th. Breakfast. Dinner. Tea. Supper. Savoury Eggs. Rolled Tongue. Scones. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Boiled Brill. Dutch Sauce. Roast Leg of Mut¬ ton. Potato Snow. Brussels Sprouts Liche Creme Cheese. Brown and White Bread and Butter. Scones. Damson Jam. Soda Cake. Cold Mutton. Celery Salad. Wine Jelly

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