Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Envelopes unflavored |
\N \N | Gelatin |
1 cup | Cold water |
1 cup | Boiling water |
1 cup | Sugar |
1 \N | Lemon, juiced |
1 cup | Sweet wine (inexpensive: |
\N \N | Tawny port, ruby port, |
\N \N | Blackberry, or sherry--I go |
\N \N | For the color of |
\N \N | The ruby port or blackberry |
\N \N | Wine) |
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@... (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@... using MMCONV.
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