Wine Jelly

Ingredients

• 1 pint of water
• 1 pint of sherry or port
• 6 ozs. of loaf sugar
• 1 oz. of French gelatine
• Whites and shells of 2 eggs
• Rind of 3 lemons
• Juice of 3 lemons
• 6 cloves
• H inch stick of cinnamon

Method

1. 1

   Cut the rind of the lemons thinly, squeeze the juice and strain it.

2. 2

   Whip the egg to a froth, wash and crush the shells.

3. 3

   Put all ingredients into a large saucepan, whisk until it commences to boil, then let it boil thoroughly.

4. 4

   Strain through a fine kitchen cloth or jelly bag.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 59. The excerpt below is the record exactly as published.

wine jelly) ; place in this a little of the fruit, not too closely, or the clearness of the jelly will not show to advantage. When this layer has set, pour in a little more jelly and some more fruit, and allow that to set, and so on till the mould is full. No. 410. VANILLA CREAM. Boil two gills of milk or cream, sweeten with sugar or saccharin, flavour with extract of vanilla, stir in a quarter of an ounce of Nelson’s Leaf or Nelson’s Brilliant Gelatine, and when dissolved take oft the gas. Beat occasionally until on the point of setting, then stir in the white of an egg beaten to a strong froth, and mould the cream. No. 411. PRUNE JELLY. Wash the fruit, and to half a pound of it allow a quarter of a pound of sugar and half a pint of water. Boil the sugar and water together for ten minutes, then put in the fruit and stew gently until perfectly tender, so that it will break up easily. Drain the syrup from the prunes, and boil it until it becomes thick. Meanwhile take out the stones and rub the prunes through a sieve to a fine pulp, which add to the syrup. When this is on the point of boiling stir in a quarter of an ounce of Nelson’s Leaf Gelatine or Nelson’s Brilliant Gelatine, to each half-pint. Cream can be served with this jelly when allowed. 169 No. 412. ORANGE JELLY. One gill water, one gill orange juice. Boil a few shreds of the peel in the water, add the orange juice and three saccharin tabloids. When at boiling point stir in a quarter of an ounce of Nelson’s Leaf Gelatine, and when thoroughly melted take the saucepan off the stove. Have ready the yolk of an egg well beaten and pour the hot jelly on it by degrees. Pour the mixture back into the saucepan and stir over the gas for five minutes. A teaspoonful of curacjoa gives flavour and richness to this jelly, and if it is desired to make the dish particularly attractive, an orange care- fully peeled, divided into sections, with the pips extracted, and steeped in a little brandy, can be placed round the jelly when turned out. No. 413. WINE JELLY. INGREDIENTS. 1 pint of water | Whites and shells of 2 eggs J pint of sherry or port j Rind of 3 lemons 6 ozs. of loaf sugar j Juice of 3 lemons 1 oz. of French gelatine I 6 cloves H inch stick of cinnamon

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