Wine Jelly II

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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.
  • ½ cup sherry wine.
  • 2 tablespoons brandy.
  • Kirsch.
  • cup orange juice.
  • 3 tablespoons lemon juice.
  • Fruit red.


Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill.