Port Wine Jelly, 1878

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • oz. (45 g.) gelatine
  • ¼ lb. (120


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 cr