Wine Jelly I
A dish where box gelatine or 2 tablespoons granulated gelatine and sugar do the work.
contains alcohol
Ingredients
US
Metric
- ½ box gelatine or 2 tablespoons granulated gelatine
- 120 ml cold water
- 390 ml boiling water
- 240 ml sugar
- 240 ml Sherry or Madeira wine
- 80 ml orange juice
- 44 ml 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.
Nutrition (estimated, per serving)
| Calories | 411 |
|---|---|
| Protein | 0.4 g |
| Fat | 0.1 g |
| Carbs | 105.9 g |
| Fiber | 0.2 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States