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Wine Jelly - Miss H. Pregge
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 61. The excerpt below is the record exactly as published.
WINE JELLY— Miss H. Pregge. Soak 1 box gelatine in % pint of cold water 2 hours; then pour ob 11^ pints boiling water, and stir until it is dissolved, but do not set ir near the fire. Now add the juice of 2 lemons and sweeten to your taste. Wring a piece of thin muslin out of hot water, and lay in a fine strain- er; strain the jelly flirough this after adding 1 pint of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.