- 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.
The Century Cook Book (1901).
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