Wine Jelly I
Ingredients
- ½ box gelatine or
- 2 tablespoons granulated gelatine
- ½ cup cold water
- 1⅔ cups boiling water
- 1 cup sugar
- 1 cup Sherry or Madeira wine
- ⅓ cup orange juice
- 3 tablespoons lemon juice
Steps
- Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional wine in place of orange juice.
More recipes with gelatin, wine, orange or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.