Wine Jelly

Ingredients

• A Gd. packet of Uox’s gelatine
• 1^ pints of water
• i pint of Sherry, Madeira or Marsala wine
• ^ pint of lemon j nice
• 6 ozs. loaf sugar
• 1 inch of cinnamon
• The rind of 2 lemons thinly cut
• The white of an egg whisked
• The shell crushed
• 2 cloves

Method

1. 1

   Soak the gelatine in the water for ten minutes, then put all the ingredients into a saucepan and whisk until it begins to boil.

2. 2

   Allow it to boil up well and then simmer gently for another ten minutes, and strain through a clean coarse cloth scalded.

3. 3

   Return the jelly through the cloth until it is clear, each time placing a clean hot basin underneath instead of the one removed.

4. 4

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

5. 5

   It is recommended to always set this mould in ice.

6. 6

   To turn out, dip the mould for one moment into warm water, and turn into a cold dish.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 31. The excerpt below is the record exactly as published.

A Gd. packet of Uox’s gelatine 1^ pints of water i pint of Sherry, Madeira or Marsala wine ^ pint of lemon j nice 6 ozs. loaf sugar WINE JELLY. 1 inch of cinnamon The rind of 2 lemons thinly cu t The white of an egg whisked The shell crushed 2 cloves

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