Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¼ box gelatine or tablespoons granulated gelatine.
  • ¼ cup cold water.
  • 1 cup boiling water.
  • cup sugar.
  • ½ cup Sauterne.
  • ¼ cup orange juice.
  • tablespoon lemon juice.

    Method

    Make same as other jellies, cool, and beat until frothy and firm enough to mould.