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Apricot and Wine Jelly

A dish that gets its character from box gelatine or 2 tablespoons granulated gelatine and apricot juice.

Cold Desserts

contains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ box gelatine or 2 tablespoons granulated gelatine
  • ½ cup cold water
  • 1 cup boiling water
  • 1 cup apricot juice
  • 1 cup wine
  • 1 cup sugar
  • 1 tablespoon lemon juice

Steps

  1. Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.
Nutrition (estimated, per serving)
Calories469
Protein1.1 g
Fat0.1 g
Carbs114.4 g
Fiber0.1 g
Sodium18 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States