Russian Jelly
A dish made with box gelatine or 1 tablespoon granulated gelatine and sugar.
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- 60 ml cold water
- 240 ml boiling water
- 160 ml sugar
- 120 ml Sauterne
- 60 ml orange juice
- 22 ml lemon juice
Steps
- Make same as other jellies, cool slightly, and beat until frothy and firm enough to mould. Turn into mould and chill.
Nutrition (estimated, per serving)
| Calories | 549 |
|---|---|
| Protein | 0.5 g |
| Fat | 0.2 g |
| Carbs | 141.3 g |
| Fiber | 0.2 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States