|
|
 Gelatine accompaniment made with port wine.  Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)1067. PORT WINE JELLY (Sussex) One ounce of isinglass, one ounce of gum arable, three ounces of sugar-candy, one pint of port wine. Soak the dry ingredients in the wine all night, then let all simmer for half an hour. 1068. PORT WINE JELLY (Kent, 1809) One ounce of gum arable, one ounce of isinglass, a little spice, boiled half an hour in a pint of cold water, then add a pint and a quarter of old port wine and sugar to your taste. Let it simmer a quarter of an hour, strain it off, and keep it for use. It may be taken cold or hot.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |