Recipes > Desserts > Gelatin Desserts > Champagne Jelly > Champagne Jelly

Champagne Jelly


  • 1/2 box of Cox's gelatine soaked in 1/2 cupful of cold water
  • 1 cupful of boiling water
  • 1 cupful of sugar
  • 1 teaspoonful of lemon-juice, filtered
  • 1 cupful of champagne


Combine the same as wine jelly, and do not add the champagne until the jelly is cold. This will give one and a half pints of jelly. It is very clear and transparent, and well suited to fancy molding.


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The Century Cook Book (1901).

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