Wine Jelly.
A dish that gets its character from gelatine and lemons.
contains alcohol
Ingredients
US
Metric
- 1/2 package of gelatine
- 240 ml wine
- 470 ml water
- 2 lemons
- 240 ml sugar
Steps
- Soak the gelatine in a gill of cold water for two hours. Heat the remainder of the water to the boiling point, and pour it upon the soaked gelatine. Add the sugar, lemon juice, and wine. Place the bowl in a pan of boiling water and stir until the liquid is clear. Strain through a napkin and pour into moulds. Set away to harden.
Nutrition (estimated, per serving)
| Calories | 412 |
|---|---|
| Protein | 0.1 g |
| Fat | 0.0 g |
| Carbs | 101.2 g |
| Fiber | 0.1 g |
| Sodium | 14 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States