Wine Jelly
Ingredients
Directions
Make the jelly
Dissolve the isinglass in the water.
Sweeten and flavor the Madeira wine to taste.
Add the dissolved isinglass to the wine mixture.
Heat the mixture until very hot.
Strain it through a fine sieve into a mold.
Set
Let it stand for six to eight hours until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Russia isinglass
- Fish gelatin that sets the wine into a firm, clear jelly as it cools.
- Madeira wine
- Provides the main flavor and liquid body of the jelly.
The step that matters
Heat the mixture until very hot. The isinglass must be fully dissolved into the wine before cooling. If it is not heated enough, it may not blend evenly, and the jelly may set unevenly or cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More wine jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.