Apricot and Wine Jelly

Name: Apricot and Wine Jelly
Ingredients: ½ box gelatine or; 2 tablespoons granulated gelatine; ½ cup cold water; 1 cup boiling water; 1 cup apricot juice; 1 cup wine; 1 cup sugar; 1 tablespoon lemon juice

Ingredients

½ box gelatine or
2 tablespoons granulated gelatine
½ cup cold water
1 cup boiling water
1 cup apricot juice
1 cup wine
1 cup sugar
1 tablespoon lemon juice

Steps

Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.

More recipes with gelatin, apricots, wine or lemon

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.