Wine Jelly No. 1

Ingredients

• one package gelatine
• one pint of cold water
• the juice and grated rind of two lemons
• one pounded nutmeg
• two or three sticks of cinnamon
• one quart of boiling water
• one pint of wine
• one wine glass of brandy
• two pounds of white sugar

Method

1. 1

   Combine gelatine with cold water, lemon juice, nutmeg, and cinnamon.

2. 2

   Let stand for one hour.

3. 3

   Add boiling water, wine, and brandy.

4. 4

   Strain through a flannel jelly bag.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.

one quart of boiling water. Let it come to a boil and strain. To be served with boiled custards. Chilled Jellied Desserts 101 Snow Custard Pour over one-half box gelatine a pint boiling water; stir until all is dissolved; add two cups sugar and the juice of two lemons; when nearly cold add whites of three eggs. Beat all thirty minutes; pour in a dish to harden. Orange Jelly One ounce of gelatine dissolved in one pint of hot water ; when cold, add the juice of six oranges and two lemons; strain the whole through a sieve, and let it partially harden; then beat up the whites of two eggs, add them to the mixture, and beat the whole until stiff. Put them in a mould. Wine Jelly No. 1 To one package gelatine add one pint of cold water, the juice and grated rind of two lemons, one pounded nutmeg, and two or three sticks of cinnamon. Allow this to stand one hour, then add a quart of boiling water, one pint of wine (sherry is much the best) , one w ne glass of brandy, two pounds of white sugar

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