Wine Jelly ( boiled. )
1 box Coxe’s gelatine, soaked in 1 pint of cold water one hour.
1 quart of boiling water poured over this, and stirred until the gelatine is dissolved.
1½ lb. white sugar.
2 lemons—juice and peel.
1 pint of wine.
Put all over the fire, boil up once well, and strain through a double flannel bag into moulds.