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Wine Jelly

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Ingredients
  Lemon juice 1⁄4 Pint (4 Lemons)
  Sugar 1⁄2 Pound
  Gelatine 2 Ounce
  Water 1 Pint
  Eggs 2 (Use Whites And Shells)
  Brandy 1⁄4 Pint
  Sherry 1⁄2 Pint
Directions

Infuse the thinly cut lemon rinds, sugar and gelatine in the measured water until dissolved.
Add lemon juice, whites and crushed shells of the eggs and whisk steadily until boiling-point is almost reached.
Remove whisk and boil to the top of the pan.
Pour in the brandy and sherry without disturbing the foam "crust".
Boil again to the top of the pan.
Remove from the heat, cover, and leave to settle for 1 min.
Strain carefully.
Cool, remove froth, and mould in scalded individual moulds.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Boiled
Drink: 
Wine

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