Apricot and Wine Jelly

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ box gelatine or 2½ tablespoons granulated gelatine.
  • ½ cup cold water.
  • 1 cup boiling water.
  • 1 cup apricot juice.
  • 1 cup wine.
  • 1 cup sugar.
  • 1 tablespoon lemon juice.

Method

Garnish individual moulds with halves of apricots, fill with mixture made same as for other jellies, and chill. Serve with Cream Sauce I.