Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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.

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