| 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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