Wine Jelly

Ingredients

• 2 oz. Brown & Polson’s ‘‘ Patent ’? Corn Flour
• 1} pints Water
• 6 oz. Sugar
• 2 Cloves
• 4 inch Cinnamon
• Rind and juice of 2 Lemons
• 4 pint Sherry

Method

1. 1

   Put the water in a saucepan with the sugar, cloves, cinnamon, and thinly cut lemon rind, heat very slowly to boiling point.

2. 2

   Mix the Corn Flour with the lemon juice, strain the liquid on the mixed Corn Flour, return to the saucepan and stir till boiling.

3. 3

   Continue boiling and stirring for three or five minutes.

4. 4

   Add the sherry and cook for another minute.

5. 5

   Pour into a mould and put into a cool place to set.

6. 6

   Turn out on a glass dish and serve plain or with creamy custard.

Nutrition per serving

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 8. The excerpt below is the record exactly as published.

Wine Jelly For 6 persons. Time 15 mins. 2 oz. Brown & Polson’s ‘‘ Patent ’? Corn Flour. 1} pints Water. 6 oz. Sugar. 2 Cloves. 4 inch Cinnamon. Rind and juice of 2 Lemons. 4 pint Sherry

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