Claret Jelly (Recipe from 1892)

Claret Jelly (Recipe from 1892) >>>

New Zealand Mail, Issue 1052, 29 April 1892, Page 6

Claret jelly is a type of fruit jelly made primarily from claret wine, which is a term traditionally used in the UK to describe Bordeaux-style red wines from France.

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Claret Jelly (Metric)

1. Soak 28 grams of gelatine in 475 ml of water for two hours.

2. Add 225 grams of sugar and stir until the sugar and gelatine are dissolved.

3. Add the whites of 3 eggs (beaten), 475 ml of warm claret wine, and the juice of 3 lemons.

4. Whisk well together and bring to a boil for 2 to 3 minutes.

5. Strain until perfectly clear.

6. Place lemon rinds in a basin and pour the jelly over them.

7. After running through the jelly bag, remove the lemon rinds and pour the jelly into a mould.