{"id":4471,"slug":"wine-jelly","title":"Wine jelly","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four ounces of French gelatine","two quarts of water","one pound of sugar","the rind and juice of six lemons","the juice of three oranges","a piece of cinnamon stick","six cloves","whites of six eggs","the flavoring desired"],"ingredients_norm":["french gelatine","water","sugar","rind and juice of lemon","juice of orange","cinnamon stick","clove","egg white","flavoring"],"steps":["Dissolve four ounces of French gelatine in two quarts of water.","Add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves.","Stir well and put on fire to boil.","Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again.","Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired.","Pour into jelly moulds and put on ice until firm.","To remove the jelly, dip the moulds in hot water, and turn out on a cold dish."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w14:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e2f9e524730e711bcbac2dbfc97a5adac47ecd3636cf9eb186876e1c55f17026","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/wine-jelly"}