Champagne Cream Recipe

Although this is properly a jelly, when well made it eats so rich that

it is usually called cream. It is chiefly used in cases of illness, when

it is desirable to administer champagne in the form of jelly. Soak

half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it

in a stewpan with one or two ounces of sugar, according as the jelly is

required sweet or otherwise. When cool, add three gills of champagne and

two tablespoonfuls of lemon juice, whip until it is beginning to set and

is light and frothy; put into a mould, and it will be ready for use in

two hours, if put in a cold place.

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