Wine Jelly

Ingredients

• two ounces of gelatine
• a pint and a quarter of water
• the juice of a lemon
• a very small piece of cinnamon stick
• a gill of sherry
• a sherry-glass of brandy

Method

1. 1

   Prepare as for Jelly of Rum, adding water, lemon juice, cinnamon, sherry, and brandy.

2. 2

   Finish as the preceding.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 92. The excerpt below is the record exactly as published.

Wine Jelly. Proceed as for the forego- ing, adding a pint and a quarter of water (instead of DESSERTS AND CAKES. 2oi a pint and a half), the juice of a lemon, a very small piece of cinnamon stick, a gill of sherry, and a sherry-glass of brandy. Finish as the preceding. 582. Meringues. Beat the whites of eight eggs as stiff as possible, then mix with them lightly three quarters of a pound of sugar ; but do not beat them after adding the sugar. Fill a tablespoon with your beaten eggs, which place in oval form on a board slightly moistened and covered with a sheet of white paper ; continue until your eggs are all used, and place each spoonful about an inch apart from the other. Send to a very gentle oven, with the door shut, for about ten minutes, and, if sufficiently firm, remove them, turn them over on a pan, which put in a very gentle oven for about three quarters of an hour ; take them out, press them in the middle with your thumb, so as to render them hollow, and, when cold, fill them with whipped cream to which you have added two ounces of sugar and a teaspoonful of vanilla. When the weather is very hot, and it is sometimes difficult to whip cream, put it in a bowl, which place in a larger one, and surround the small- er with cracked ice, mixed with a little rock salt. 583. Jelly of Mixed Fruits. Dissolve on the fire two ounces of gelatine

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