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Classic
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page 148
Wine jelly.
Take 1 ounce gelatine, 1/2 a pint wine, 1 pound sugar, a grated lemon rind and
the juice of 2 lemons. Pour water over the gelatine and let it stand 1/2 an
hour. Then pour over it 1 1/2 pints boiling water, (in the winter, for in the
summer 1 pint is enough); add wine, sugar and lemons. Finally strain it through
a fine sieve or a coarse towel, over a mould or in cups, which put in a cool
place.
PRESERVES.
Preserved raspberries.
For 3 pounds raspberries, take the juice of 1 pound red currants. Soak 5 pounds
sugar in water and put it over the fire; together with the currant juice let it
boil until it has turned into a thick syrup. Then add the raspberries and
continue the boiling a few minutes. Skim incessantly and take it up with a big
spoon. But the sugar must boil until a drop of it dropped on a plate remains
whole, withouts preading the least. Then put in the raspberries and shake well.
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