Reference > Farmer's Cookbook > COLD DESSERTS > Wine Jelly I
  Cider Jelly Wine Jelly II  
CONTENTS · BIBLIOGRAPHIC RECORD

Wine Jelly I

1/2 box gelatine or
1 cup sugar
2 tablespoons granulated gelatine
1 cup Sherry or Madeira wine
1/2 cup cold water
1/3 cup orange juice
12/3 cups boiling water
3 tablespoons lemon juice

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cider Jelly Wine Jelly II  
 
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