Wine Jelly from The Settlement Cook Book by Lizzie Black Kander
Soak the gelatine in the cold water, let stand 2 minutes, add the boiling water and sugar and stir until dissolved, then add wine; strain and pour into moulds. Set aside in cool place several hours...
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Cooking tools:
- Fine-mesh sieve
- Jelly mold
- Kettle
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- ⅓ cup sugar
- 1 cup boiling water
- ¼ cup cold water
- 1 tablespoon lemon juice
- 1⅛ tablespoon granulated gelatine
- ¼ cup Sherry, or Port wine
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