WINE JELLY

Ingredients

• 14 ozs. COX’S INSTANT POWDERED GELATINE
• 1} pints water
• 4 pint sherry or Marsala
• 4 pint lemon juice
• 6 to 8 ozs. Demerara sugar
• Whites and crushed shells of 2 eggs
• 1 inch cinnamon stick
• 3 cloves

Method

1. 1

   Put all the ingredients except the wine into a large pan, and whisk over the fire till almost at boiling point.

2. 2

   Remove the whisk, and allow the jelly to boil up in the pan three times, then draw it to the side of the fire, cover, and leave for ten minutes.

3. 3

   Have ready a scalded jelly bag, and pour the jelly through till it is clear, adding the wine just before the jelly is poured into the bag.

4. 4

   When cool, pour into a wet mould, and turn out when set.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 5. The excerpt below is the record exactly as published.

WINE JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE 1} pints water 1 inch cinnamon stick 4 pint sherry or Marsala 3 cloves $+ pint lemon juice © Thinly cyt rinds of 2 lemons 6 to 8 ozs. Demerara sugar Whites and crushed shells of 2 eggs Put all the ingredients except the wine into a large pan, and whisk over the fire till almost at boiling point. Remove the whisk, and allow the jelly to boil up in the pan three times, then draw it to the side of the fire, cover, and leave for ten minutes. Have ready a scalded jelly bag, and pour the jelly through till it is clear, adding the wine just before the jelly is poured into the bag. When cool, pour into a wet mould, and turn out when set. In hot weather, or if the jelly is to be chopped, or used for lining moulds, 2 ozs. Gelatine should be used. 3. CLARET JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE I pint claret Carmine # pint water 2 tablespoonfuls red currant 4 pint lemon juice

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