Wine Jelly

Preparation info
  • 4–6

    • Difficulty


    • Ready in

      1 hr

Appears in

By Isabella Beeton

Published 1861

  • About


  • 4 lemons (¼ pt. Juice)
  • ½ lb. sugar


Infuse the thinly cut lemon rinds, sugar and gelatine in the measured water until dissolved. Add lemon juice, whites and crushed shells of the eggs and whisk steadily until boiling-point is almost reached. Remove whisk and boil to the top of the pan. Pour in the brandy and sherry without disturbing the foam crust. Boil again to the top of the pan. Remove from