Wine Jelly from French Gelatine

Ingredients

• Three quarts of Water
• One pint and a half of Sherry
• One pint of Lemon-juice
• Twenty-four ounces of Loaf Sugar
• One inch of Cinnamon
• Four Cloves
• The rind of six Lemons
• Eleven ounces of French Gelatine
• Three Whites of Eggs whipped and the shells crushed

Method

1. 1

   Put all these ingredients into a stewpan together and whisk over the fire until it boils, then draw it to the side of the fire and let it stand for about five minutes, strain it as usual through a clean cloth scalded, and put on a soup-stand; when it is set it is ready for use.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 73. The excerpt below is the record exactly as published.

Wine Jelly from French Gelatine. Ingredients for the Pupils in Practice Kitchen. (Four Quarts.) Three quarts of Water. One pint and a half of Sherry. One pint of Lemon-juice. Twenty-four ounces of Loaf Sugar. One inch of Cinnamon. Four Cloves. The rind of six Lemons. Eleven ounces of French Gela- tine, Three Whites of Eggs whipped and the shells crushed

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