Wine Jelly, Madeira
From Cassell's dictionary of cookery, 1892
Serves 1
This jelly can be decorated with fruits or made in various forms.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2303. The excerpt below is the record exactly as published.
Wine Jelly, Madeira.— This jelly is made just like calf's-foot jelly. When the jelly is nearly clarified, pour into the same stewpan a bottle of madeira. As the operation of clarifying takes away the strength of the wine, you must add half a bottle of brandy to it. You must observe that this jelly will keep for several days, and that accordingly what you have left, and what is sent down from table, will be sufficient to supply you with another entremet some other day. This is a common jelly, which cooks frequently serve ; therefore, in order to avoid monotony, you must ornament it with another jelly, which make as follows: — Take four spoonfuls of the wine jelly, break the yolks of four eggs into a stewpan, beat the eggs with the jelly, and lay it on the fire to thicken ; then strain it through a sieve, lay it on ice in a basin, and use it for the same purpose, to decorate as in the recipe Winter Jelly, Mosaic. It sometimes happens that the jellies made of calf's feet wiU break when you turn them up- side down into a dish. To prevent this accident, throw in a pinch of isinglass
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