Wine Jelly

Ingredients

• Egg white
• 3 tablespoons
• 1 table- spoon
• 1 cup
• y2
• 2 tablespoons
• 1-3 cup

Method

1. 1

   Put all the ingredients except the sherry into a saucepan, place on the stove and beat the mixture with an egg beater till it reaches the boiling point.

2. 2

   Pull to one side, cover and leave for 10 minutes.

3. 3

   Strain through cheese cloth, add the sherry and pour into mold, previously wet with cold water, to harden.

4. 4

   Chill and serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.

, 1 tablespoon. Water, 2 cups. Sugar, !/2 CUP- Grape juice, y2 pint- Egg, 1. Mix the Hour and sugar, add water and boil 5 minutes. Re- move from fire and add grape juice. Beat the egg, and pour over it the hot grape juice mixture, b^r well, chill and serve with sweet- ened whipped cream. COCOANUT PUDDING. .Milk, 1 quart. Salt, 1*4 teaspoons. Cornstarch, 3 tablespoons. Cocoanut, 1 cup. Eggs, 4. Vanilla extract, 1 teaspoon. Sugar, 1 cup. Bring iy2 pints of the milk to the boiling point and add corn- st;irch moistened with the remainder of the milk. Beat yolks of eggs with 1/2 cup of sugar and salt. Add to the boiling milk with the cocoa- nut and vanilla extract. Pour into a buttered pudding dish. Beat the whites of the eggs stiff and dry and bc;it in the remaining l/2 CUP °f suyar. Spread over top of pudding and brown lightly in the oven. 122 DESSERTS. GRAPE AND FIG PUDDING. Figs, 1 pound. Cornstarch, 1 tablespoon. White grapes, 1 pound. Sugar, 1 cup. Water, 1 quart. Walnut meats, 1 cup. Egg whites, 3. Chop figs very fine, halve and seed the grapes and bring to a boil with water, sugar and chopped nut meats. Blend cornstarch in a little cold water and add, stirring constantly. Remove from fire and fold in the stiffly beaten egg whites. Pour into mold and chill. Serve with whipped cream. I. B. Content. NORWEGIAN PRUNE PUDDING. Prunes, 1/2 pound. Stick cinnamon, 1 inch. Cold water, 2 cups. Boiling water, 1 1-3 cups. Sugar, 1 cup. Cornstarch, 1-3 cup. Lemon juice, 1 tablespoon. Wash prunes, soak one hour in cold water, then boil till soft and remove stones. Crack stones, remove meats and add to prunes with sugar, cinnamon and boiling water. Simmer all together for 10 minutes. Blend cornstarch with a little cold water and add slowly to prune mixture, stirring all the time. Remove cinnamon, add lemon juice and pour into a mold. Chill and serve with whipped cream. Miss A. E. B., Jamaica Plain. LORD MAYOR'S TRIFLE. Eggs, 4. Vanilla, 1 teaspoon. Sugar, 2 tablespoons. Macaroons. Cornstarch, 1 tablespoon. Fresh or canned fruit. Milk, 1 pint. Jelly. Whipped cream. In the bottom of a glass dish arrange a layer of macaroons. Over these pour the juice from canned or fresh stewed fruit. When this is well soaked up spread over it a layer of the fruit. Over this pour a custard made by cooking milk, egg yolks, sugar and cornstarch in a double boiler till it thickens. Then fold in the egg whites beaten to a stiff froth. On this custard spread a layer of jelly, then pile high with a pint of whipped cream. DESSERTS. 123 CANNED FRUIT CHARLOTTE. Stale sponge cake. Egg whites, 3. Fruit, 1 quart can. Powdered sugar, 3 tablespoons. Line a glass dish with strips of cake. Drain the juice from the fruit and pour over as much as the cake will soak up. Place the fruit evenly over the cake. Beat the egg whites till stiff and dry, add gradually the sugar, beating all the time, and add enough of the fruit juice to flavor and color. Heap on the fruit and serve at once. PRUNE SOUFFLE. Prunes, l/2 pound. Eggs, 4. Powdered sugar, 3 tablespoons. Vanilla, 1 teaspoon. Salt, a pinch. Beat egg yolks and sugar to a light cream, add vanilla and mix with prunes wrhich have been stewed, drained, stoned and quartered. Fold in lightly the stiffly beaten whites to which has been added the salt. Turn into a buttered baking dish and bake in a moderate oven. Serve with whipped cream. GRAPE JUICE JELLY. Gelatine, 1 tablespoon. Lemon juice, 1 tablespoon. Cold water, 14 cup. Grape juice, 1 cup. Boiling water, y2 cup. Sugar, ^ cup. Soak the gelatine in the cold water and when it is soft dis- solve it with the boiling water. Add the strained lemon juice, grape juice and sugar. Less than 14 of a cup of sugar may be used if the grape juice is very sweet. Pour in a mold, chill and serve with whipped cream. STRAWBERRY CREAM. Strawberries, 1 pint. Whipped cream, 1 pint. Sugar, 4 tablespoons. Gelatine, V2 ounce. Water, 1 gill. Hull and mash the strawberries with the sugar. Rub through a sieve and mix well with the whipped cream. Dissolve the gela- tine in the water, stir into the cream and pour into a mold that has been oiled lightly with oil of sweet almonds. Chill and serve with or without whipped cream. 124 DESSERTS. WINE JELLY. Egg white, 1. Lemon juice, 3 tablespoons. Granulated gelatine, 1 table- Cinnamon. 1 small stick. spoon. Water, 1 cup. Lemon rind, y2. Sugar, 2 tablespoons. Sherry, 1-3 cup

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