Wine Jelly

Ingredients

• one box of Cox's gelatine
• one pint of cold water
• one pint of boiling water
• four sticks of cinnamon
• three table-spoonfuls of water
• the juice of two lemons
• two tumblerfuls of sugar
• one pint of wine

Method

1. 1

   To one box of Cox's gelatine add one pint of cold water; let it stand about two hours, then add one pint of boiling water; take four sticks of cinnamon, break them into three table-spoonfuls of water, and let it come to a boiling, then pour into the gelatine; also add the juice of two lemons, two tumblerfuls of sugar, and one pint of wine.

2. 2

   Pour the whole into a kettle, and let it boil several minutes; skim well, and strain through a flannel bag.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 181. The excerpt below is the record exactly as published.

WINE JELLY. To one box of Cox's gelatine add one pint of cold water ; let it stand about two hours, then add one pint of boiling water ; take four sticks of ciunamon, break them into three table-spoonfuls of water, and let it come to a boiling, then pour into the gelatine; also add the juice of two lemons, two tumblerfuls of sugar, and one pint of wine

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