Wine Jelly for Invalids

Name: Wine Jelly for Invalids
Ingredients: the juice of two oranges; peel of one; the yolks of four eggs; an ounce of isinglass; half a pint of sherry or white wine; one wineglass of good cognac; ten cloves; a little cinnamon; two tablespoonfuls of sugar

From Hilda's "where is it?" of recipes, 1891

Ensure to use good quality ingredients for best results.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 38. The excerpt below is the record exactly as published.

WINE JELLY FOR INVALIDS. Take the juice of two oranges, and peel of one, the yolks of four eggs, an ounce of isinglass (or a stiff jelly, procured from calves' feet or sheep's trotters, about one pint), half a pint of sherry or white wine, one wineglass of good cognac, ten cloves, a little cinnamon, and two tablespoonfuls of sugar

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