Ingredients
- 1/2 cupful of cold water
- 1 cupful of boiling water
- 1 cupful of sugar
- 1 teaspoonful of lemon-juice
- 1 cupful of champagne
- half pints of jelly
- 1/2 box of cox's gelatine soaked in 1/2 cupful of cold water
Directions
1
1/2 box of Cox's gelatine soaked in 1/2 cupful of cold water. 1 cupful of boiling water. 1 cupful of sugar. 1 teaspoonful of lemon-juice, filtered. 1 cupful of champagne.
2
Combine the same as wine jelly, and do not add the champagne until the jelly is cold. This will give one and a half pints of jelly. It is very clear and transparent, and well suited to fancy molding.
By Mary Ronald ·
Recipe sourced from
gutenberg