Wine Jelly II
A dish that leans on box gelatine or 2½ tablespoons granulated gelatine and sugar.
contains alcohol
Ingredients
US
Metric
- ½ box gelatine or 2½ tablespoons granulated gelatine
- 120 ml cold water
- 390 ml boiling water
- 240 ml sugar
- 120 ml Sherry wine
- 30 ml brandy
- Kirsch
- 80 ml orange juice
- 44 ml lemon juice
- Fruit red
Steps
- Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I.
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