[Sca-cooks] Wine Jellies

Johnna Holloway johnnae at mac.com
Wed Oct 15 09:46:37 PDT 2008

And much easier than starting with the calves feet too...
*A Proper newe Booke of Cokerye*
(England, mid-16th c.) <http://www.uni-giessen.de/gloning/tx/bookecok.htm>

To make cleare Jellye. Take two Calves feete and a shoulder of Veale, 
and sette it upon the fyre in a fayre potte wyth a gallon of water and a 
gallon of claret wyne, than lette it boyle till it be Jellye, and than 
take it up and drayne it, and putte thereto Synamon, Gynger and Suger 
and a lyttle turnesole to coloure it after youre dyscrecion.


Michael Gunter wrote:
> Making wine jelly is absurdly simple but people
> are very impressed by it.
> Here's just one example: (Stolen from AllRecipes.com)snipped
> Boom. Done. 
> Just about any wine can be used for this. 
> Gunthar

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