Claret Jelly

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 5 min Total: 5 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Soak the isinglass in a very little water.
  2. Add the soaked isinglass to the claret with the juice and rind of the lemon, red currant jelly, the crushed loaf sugar and brandy.
  3. Boil altogether for five minutes.
  4. Put once through a jelly bag.
  5. Dip a mould with a hollow centre into cold water.
  6. Pour in the jelly.
  7. Serve with whipped cream in the centre of the mould.
Original Text
*Claret Jelly 1 bottle claret 1 lemon 1 gill red currant jelly ¹⁄₂ lb. loaf sugar A little over 1 oz. isinglass 1 gill brandy Soak the gelatine in a very little water. Add it to the claret with the juice and rind of the lemon, jelly, the crushed loaf sugar and brandy. Boil altogether for five minutes. Put once through a jelly bag. Dip a mould with a hollow centre into cold water. Pour in the jelly. Serve with whipped cream in the centre of the mould. Instead of claret and red currant jelly, a white wine and quince jelly can be used. [Pg 93]
Notes
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