3 cups of sugar.
1 pint of wine—pale Sherry or White.
1 cup of cold water.
1 package Coxe’s gelatine.
Juice of two lemons and grated peel of one.
1 quart of boiling water.
1 good pinch of cinnamon.
Soak the gelatine in the cold water one hour. Add to this the sugar,
lemons, and cinnamon; pour over all a quart of boiling water, and stir
until the gelatine is thoroughly dissolved. Put in the wine, strain
through a double flannel bag, without squeezing, wet your moulds with
cold water, and set the jelly away in them to cool.