Home › Cakes, Puddings, and Pastry › Claret Jelly

Claret Jelly

(England.) Melt 1 ounce gelatine in 1/2 pint of boiling water, add 1 quart of claret, 3/4 pound sugar, rind and juice of a lemon, and stir until it boils, strain and add a pinch of powdered cinnamon. Pour into a mould, set on ice, and turn out. Serve with cream.