Green Sauterne Jelly

From 1914:

Soak four tablespoonfuls of granulated gelatine in a cupful of cold water for half an hour. Pour over the gelatine three cupfuls of boiling water and stir until completely dissolved. Add three cupfuls of sauterne, eight tablespoonfuls of lemon juice, two cupfuls of granulated sugar.
Color with leaf green or spinach juice, strain and pour into shallow pans to chill and harden.
When ready to serve cut into inch cubes.
This may be served in cups made by hollowing out green apples, in glass sherbet cups or little paper cases in appropriate shape.