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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 24
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24 Wine Jelly To a package of Gelatine add a pint of cold water, the juice of three lemons and rind of one. After standing an hour and a quarter add two pounds of crushed sugar, half a pint of wine, three pints of boiling water and stir it briskly until the sugar is dissolved. You may add a tablespoon of white brandy, strain and pour it into your molds. Currant Wine 13 quarts of juice 24 " ' water 31 lbs " sugar 1 quart " brandy To stand three days.
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24 Wine Jelly To a package of Gelatine add a pint of cold water, the juice of three lemons and rind of one. After standing an hour and a quarter add two pounds of crushed sugar, half a pint of wine, three pints of boiling water and stir it briskly until the sugar is dissolved. You may add a tablespoon of white brandy, strain and pour it into your molds. Currant Wine 13 quarts of juice 24 " ' water 31 lbs " sugar 1 quart " brandy To stand three days.
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