Wine Jelly with Rice Layers

Ingredients

• % bottle of white wine
• 1 % cups of water
• 9 layers of gelatine
• Juice of 2 lemons
• and 1 orange
• % lb. of sugar
• 1 pinch of salt
• % cup of good rice
• % pt. of white wine
• 3 qts. of water
• 3 layers or % package of white gelatine
• Juice and grated rind of Vz lemon
• 3 oranges

Method

1. 1

   Mix white wine, lemon and orange juice, sugar, and gelatine dissolved in 1.5 cups of water over slow fire.

2. 2

   Wash and cook rice in 3 quarts of water for 25 minutes, then drain.

3. 3

   Add wine, sugar, lemon juice and rind, salt, and dissolved gelatine to rice and cook slowly until absorbed.

4. 4

   Layer wine jelly and rice in a dish, chilling between layers.

5. 5

   When set, turn out and garnish with orange slices.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 124. The excerpt below is the record exactly as published.

WINE JELLY WITH RICE LAYERS. Quantity for 6 Persons. Wine Jelly. % bottle of white wine 1 % cups of water 9 layers of gelatine or % package Juice of 2 lemons and 1 orange Rice Layer. % lb. of sugar 1 pinch of salt %, cup of good rice % pt. of white wine 3 qts. of water 3 layers or % package of white Juice and grated rind of Vz gelatine lemon 3 oranges

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