WINE JELLY

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 15 min Total: 15 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

a sixpenny packet of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
one cupful of cold water ↝ Water, tap [Tap water]
four cups more of water ↝ Water, tap [Tap water]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
the rhind of one lemon ↝ Lemon, raw [Citrus fruits]
the juice of two ↝ Lemon juice, raw [Fruits and Fruit Juices]
one stick of cinnamon
the whites of three eggs and shells ↝ Egg, white only, raw [Eggs and omelets]
One or two glasses of wine ↝ Wine, rice [Wine]

Instructions (7)

Soak the gelatine in one cupful of cold water for an hour.
Add four cups more of water, four ounces of sugar, the rind of one lemon and the juice of two, one stick of cinnamon, and the whites of three eggs and shells, switched to a stiff froth.
Switch all together in a copper pan over the fire till it boils.
Draw to the side to simmer gently for fifteen minutes. Do not shake the pan.
Pour through a jelly bag.
Rinse out a mould with cold water before pouring in the jelly.
One or two glasses of wine may be added.

Original Text

WINE JELLY.

Take a sixpenny packet of gelatine, soak in one cupful of cold water for an hour; then add four cups more of water, four ounces of sugar, the rhind of one lemon and the juice of two, one stick of cinnamon, the whites of three eggs and shells, and switch to a stiff froth. Switch all together in a copper pan[47] over the fire till it boils. Draw to the side to simmer gently for fifteen minutes. The pan must not be shaken; pour through a jelly bag. Rinse out a mould with cold water before pouring in the jelly. One or two glasses of wine may be added.

Notes

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