Recipes > Desserts > Gelatin Desserts > Wine Jelly > Wine Jelly

Wine Jelly


  • 1/2 box, or 1 ounce, of gelatine
  • 1/2 cupful of cold water
  • 2 cupfuls of boiling water
  • 1 cupful of sugar
  • juice of 1 lemon
  • 3/4 cupful of sherry, or 3 parts sherry, 1 part brandy


Soak the gelatine in one half cupful of cold water for one hour or more. Put the boiling water, the sugar, and a few thin slices of lemon-peel in a saucepan on the fire. When the sugar is dissolved, add the soaked gelatine, and stir until that also is dissolved; then remove, and when it is partly cooled add the lemon-juice and the wine. Strain it through a felt or flannel, and turn it into the mold. If the jelly has to be clarified do it before adding the wine. Any wine or liqueur can be used for flavoring. This will make one quart of jelly.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus