| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Dec., Holiday | 1 | Servings | ||
INGREDIENTS
| 2 | Envelopes unflavored | |
| Gelatin | ||
| 1 | c | Cold water |
| 1 | c | Boiling water |
| 1 | c | Sugar |
| 1 | Lemon, juiced | |
| 1 | c | Sweet wine (inexpensive: |
| Tawny port, ruby port, | ||
| Blackberry, or sherry–I go | ||
| For the color of | ||
| The ruby port or blackberry | ||
| Wine) |
INSTRUCTIONS
Soak the gelatin in cold water. Pour boiling water over and add sugar. Mix to thoroughly dissolve gelatin and sugar. Add wine and lemon juice. Chill in a pretty bowl (cut or pressed glass is traditional). Serve a bowl of aforementioned custard sauce on the side so it can be added at the diner's discretion. Posted by mfaison@pen.k12.va.us (Michele L. Faison) to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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