Jelly Sauce

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Beat the jelly till it is quite a light colour.
  2. Add the lemon juice and rind to the jelly.
  3. Bring almost to the boil.
  4. Stir continually.
  5. Take off the fire and add the sugar and wine, beating hard.
  6. The dish containing this sauce should be covered and must be kept in a basin full of very hot water until served.
  7. Give it a good whisk before serving.
Original Text
Jelly Sauce ¹⁄₂ cup of red currant or blackberry jelly The juice of 1 lemon Grated rind of ¹⁄₂ a lemon 1 heaping table-spoon powdered sugar 2 glasses white wine Beat the jelly till it is quite a light colour. Add the lemon juice and rind to the jelly. Bring almost to the boil. Stir continually. Take off the fire and add the sugar and wine, beating hard. The dish containing this sauce should be covered and must be kept in a basin full of very hot water until served. Give it a good whisk before serving. [Pg 85]
Notes
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