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Carr family cookbook, inserts, 1741-1753
Page 10
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Wine Jelly 1 paper of Cox's gelatine to one pint of cold water - let it stand for an hour and a half - then add three pints of boiling water, the rind and juice of two lemons 1 pt: of wine, and a pound and a half of sugar - strain through a flannel bag and pour in moulds. This John Rochesters recipe
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Wine Jelly 1 paper of Cox's gelatine to one pint of cold water - let it stand for an hour and a half - then add three pints of boiling water, the rind and juice of two lemons 1 pt: of wine, and a pound and a half of sugar - strain through a flannel bag and pour in moulds. This John Rochesters recipe
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