Apricot and Wine Jelly
A dish that gets its character from box gelatine or 2 tablespoons granulated gelatine and apricot juice.
contains alcohol
Ingredients
US
Metric
- ½ box gelatine or 2 tablespoons granulated gelatine
- 120 ml cold water
- 240 ml boiling water
- 240 ml apricot juice
- 240 ml wine
- 240 ml sugar
- 15 ml 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.
Nutrition (estimated, per serving)
| Calories | 469 |
|---|---|
| Protein | 1.1 g |
| Fat | 0.1 g |
| Carbs | 114.4 g |
| Fiber | 0.1 g |
| Sodium | 18 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States