Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Wine Jelly. ✠

• 3 cups of sugar.
• 1 pint of wine—pale Sherry or White.
• 1 cup of cold water.
• 1 package Coxe’s gelatine.
• Juice of two lemons and grated peel of one.
• 1 quart of boiling water.
• 1 good pinch of cinnamon.

Soak the gelatine in the cold water one hour. Add to this the sugar, lemons, and cinnamon; pour over all a quart of boiling water, and stir until the gelatine is thoroughly dissolved. Put in the wine, strain through a double flannel bag, without squeezing, wet your moulds with cold water, and set the jelly away in them to cool.