Wine Jelly

Ingredients

• 1 1 to 2 ozs. Cox’s Gelatine
• pints Cold Water
• 5 pint of Sherry, Madeira, or Marsala
• ^ pint Lemon juice
• 5 ozs. Loaf Sugar
• 2 Cloves
• I inch Cinnamon
• The rinds of 2 Lemons thinly cut
• The white of i Egg whisked

Method

1. 1

   Soak the Gelatine in the water for about ten minutes, and then put all the prepared ingredients into a saucepan over a slow fire, and whisk it until it begins to boil.

2. 2

   Allow it to boil up well (about ten minutes), and then simmer for another ten minutes or more without stirring.

3. 3

   Strain through a clean scalded cloth.

4. 4

   Return through the cloth until clear, each time putting a basin rinsed with hot water underneath.

5. 5

   When clear, set in a mould rinsed with cold water, and let it stand until firm.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 3. The excerpt below is the record exactly as published.

WINE JELLY. 1 1 to 2 ozs. Cox’s Gelatine. pints Cold Water. 5 pint of Sherry, Madeira, or Marsala. ^ pint Lemon juice. 5 ozs. Loaf Sugar. 2 Cloves I inch Cinnamon. The rinds of 2 Lemons thinly cut. The white of i Egg whisked

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