Port Wine Jelly, 1878


  • 1½ oz. (45 g.) gelatine
  • ¼ lb. (120 g.) loaf sugar
  • 1 pint (6 dl.) good port
  • pinch nutmeg, grated
  • pinch cinnamon, grated
  • 2 teaspoons lemon juice


Soak the gelatine for a few minutes in a little of the port and the lemon juice till swollen and soft. Then stir this in to half the remaining port, add the sugar and spices and bring almost, but not quite, to the boil, still stirring. Strain into a bowl and gently stir in the remaining port. Pour into wetted individual moulds.

It is a very good dinner-party sweet served with whipped cream and almond biscuits. The jelly has extra flavour because half the port has not been subjected to heat.