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Port and Claret JellyPort or Wine Jelly seems to have been quite a favourite during the 1930s.听 I found it on several menus from this period.听 Port Wine Jelly was served as the alternative to Souffl茅 Rothschild at a Farewell Dinner on the Ausonia in 1935.听 Wine Jelly appeared on the Dinner Menu on the Strathmore on 27 January 1938.听 Which one should I feature?听 I compromised; the recipe below uses both port and claret.听 It will taste good with any freshly opened light red wine.听 Don't use a bottle that has been sitting around.听 If you use a wine with some age, the final taste will be special indeed.Ingredients 425 ml / 15 fl oz / 2 cups of water 225g / 8 oz / 1 cup caster sugar 2 tablespoons of redcurrant jelly Stick of cinnamon Thinly sliced peel and juice of 2 lemons 25g / 1 oz / 1 tablespoon of gelatine 425 ml / 15 fl oz / 2 cups claret 300 ml / 10 fl oz / 1录 cups ruby port Single cream to serve (optional) Method Combine the water, sugar, redcurrant jelly, cinnamon stick, lemon juice and peel in a saucepan large enough to take all ingredients. Bring to the boil.听 Make a paste with the gelatine and a little of the claret.听 Add to the mixture and stir gently until you are sure all the gelatine has dissolved.听 Take off the heat.听 Then stir in the rest of the claret and the port.听 Let the mixture cool until lukewarm, the strain it into small glasses to set and chill until required.听 A spoonful of single cream on top of the jelly is an added option. From: The Captain's Table: Life and Dining on the Great Ocean Liners by Sarah Edington National Maritime Museum Publishing听 ISBN 0948065575 Back to the recipe page |
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