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Wine Jelly II
2½ tablespoons granulated gelatine 1½ cup cold water 12½ cups boiling water 1 cup sugar 1½ cup Sherry wine 2 tablespoons brandy
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Cold Desserts › Wine Jelly II
2½ tablespoons granulated gelatine 1½ cup cold water 12½ cups boiling water 1 cup sugar 1½ cup Sherry wine 2 tablespoons brandy