Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ box gelatine or tablespoons granulated gelatine.
  • ½ cup cold water.
  • 1⅔ cups boiling water.
  • 1 cup sugar.
  • 1 cup sherry or Madeira wine.
  • cup orange juice.
  • 3 tablespoons lemon juice.


    Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional wine in place of orange juice.