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

Wine Jelly II

1/2 box gelatine or
1/2 cup Sherry wine
21/2 tablespoons granulated gelatine
2 tablespoons brandy

Kirsch
1/2 cup cold water
1/3 cup orange juice
12/3 cups boiling water
3 tablespoons lemon juice
1 cup sugar
Fruit red

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Wine Jelly I Russian Jelly  
 
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