Wine Jelly

Ingredients

• one package of gelatine
• one sheet of pink isinglass
• one pint of sherry or Madeira
• one pint of sugar
• a generous pint and a half of water
• two lemons
• one clove
• a two-inch piece of stick cinnamon
• the whites of two eggs

Method

1. 1

   Soak the gelatine and isinglass in half a pint of cold water for two hours.

2. 2

   In a stew-pan, combine the soaked gelatine, lemon rind, lemon juice, wine, water, spice, and beaten egg whites.

3. 3

   Heat and stir for ten minutes, then let it stand covered for half an hour.

4. 4

   Strain and pour into molds to harden for 6-8 hours.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 371. The excerpt below is the record exactly as published.

Wine Jelly. For three pints of jelly use one package of gelatine, one sheet of pink isinglass, one pint of sherry or Madeira, one pint of sugar, a generous pint and a half of water, two lemons, one clove, a two-inch piece of stick cinna- mon, and the whites of two eggs

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