Wine Jelly.
- Ingredients—1 oz. packet of either Nelson's or Swinbourne's gelatine.
- 1 pint of water.
- ½ pint of sherry.
- ¼ to ½ lb. of lump sugar, according to taste.
- The juice of two lemons.
- The rind of one.
- The whites and shells of 2 large eggs.
Method.—Soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour, if possible.
Then add all the other ingredients.
Clarify and strain (see [To clear Jellies]).
When quite cold pour into a wetted mould.