Pour a little jelly into a mould, then place a layer of grapes and
let set, then another layer of grapes with jelly to set them, then a
layer of bananas, then tangerine orange, then bananas, and lastly
quarters of orange, setting each layer with jelly until the mould is
full, and keeping the heavier fruit until the last. Any fresh
fruits may be used for this mould, or bottled fruits when these are
not available.
(15) PRUNE MOULD.
^ oz. Cox’s Gelatine.✪ Pineapple Jelly Juice of half a Lemon.
I pint Water. ^ glass Port Wine or Brandy.
^ lb. Prunes. 2 ozs. Sugar.
A few drops Cox’s Cochineal.
Soak the Gelatine in a gill of the water, soak the Prunes in the
rest, for a fe%v hour.><, then remove the stones and simmer till soft ;
add the di.ssolved Gelatine and other ingredients, and boil gently
for te.n minutes more. The kernels cracked, and added, are a
gp"eat improvement. Mould as usual. Turn out and serve with
whipped cream. A border mould is best.
(16) WHIPPED MADEIRA JELLY li LA RU88E.
I 02. Cox's Gelatine. 4 pint Madeira Wine.
3 ozs. Lump Sugar. Strained juice and thinly peeled
I pint Water✪ Whipped Madeira Jelly à la Russe. rind of i Lemon.
11
Soak the Gelatine in the water for about ten minutes. Then
place it in a stewpan with the sugar and lemon, and stir over the
fire tin dissolved. Strain into a basin and when cold add the
Madeira v.^ine. Whisk the preparation until it begins to thicken
and looks like snow. Pour into a mould previously rinsed in cold
water. If preferred, this can be piled on a dish and served at
once without moulding. In this case it should be whisked a little
longer, as the mixture needs to be ratber firmer.
^ lb White Grapes.
I tablespoonful Cox’s Gelatine.
I gill whipped Cream, slightly
sweetened with Castor Sugar.
(17) CHARTREUSE OF GRAPES.
iij- pints of Jelly, as per Recipe
No, I or 3, using oz. more
Gelatine, except in very cold
weather.
^ lb. Black Grapes,
Dissolve the tablespoonful of Gelatine ✪ Chartreuse of Grapes in sufficient water to
cover it, and when cool mix with the sweetened cream. Pour about
two inches of jelly into a plain mould, and when beginning to set
line with alternate layers of the black and white grapes, cover
them with jelly, and let set. Now place a small bottle, which has
been previously rinsed in cold water, on tbe top, in the centre ot
the mould, put a spoonful of jelly round and the layers of grapes,
adding jelly to set them until the mould is full. When quite firm
pour hot water into the bottle and remove from the jelly. Fill up
the space thus made with the cream and dissolved Gelatine. When
firm turn out quickly on to a cold dish and serve. Chartreuse of
strawberries, bananas, or other fresh ripe fruits can be prepared
in the same manner.
(18) APPLES IN JELLY.
3 ozs. Sugar. i Lemon rind and juice.
5 oz. Cox’s Gelatine. i pint Water.
6 large Juicy Apples. A few drops Cox’s Cochineal✪ Apples in Jelly.
Soak the Gelatine in halt pint of cold water for about ten
Page 6 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pour a little jelly into a mould, then place a layer of grapes and let set, then another layer of grapes with jelly to set them, then a layer of bananas, then tangerine orange, then bananas, and lastly quarters of orange, setting each layer with jelly until the mould is full, and keeping the heavier fruit until the last. Any fresh fruits may be used for this mould, or bottled fruits when these are not available.
(15) PRUNE MOULD.
^ oz. Cox’s Gelatine. Juice of half a Lemon.
I pint Water. ^ glass Port Wine or Brandy.
^ lb. Prunes. 2 ozs. Sugar.
A few drops Cox’s Cochineal.
Soak the Gelatine in a gill of the water, soak the Prunes in the rest, for a few hours, then remove the stones and simmer till soft ; add the di.ssolved Gelatine and other ingredients, and boil gently for ten minutes more. The kernels cracked, and added, are a great improvement. Mould as usual. Turn out and serve with whipped cream. A border mould is best.
(16) WHIPPED MADEIRA JELLY li LA RU88E.
I 02. Cox's Gelatine. 4 pint Madeira Wine.
3 ozs. Lump Sugar. Strained juice and thinly peeled
I pint Water. rind of i Lemon.
Soak the Gelatine in the water for about ten minutes. Then place it in a stewpan with the sugar and lemon, and stir over the fire tin dissolved. Strain into a basin and when cold add the Madeira wine. Whisk the preparation until it begins to thicken and looks like snow. Pour into a mould previously rinsed in cold water. If preferred, this can be piled on a dish and served at once without moulding. In this case it should be whisked a little longer, as the mixture needs to be rather firmer.
^ lb White Grapes.
I tablespoonful Cox’s Gelatine. I gill whipped Cream, slightly sweetened with Castor Sugar.
(17) CHARTREUSE OF GRAPES.
iij- pints of Jelly, as per Recipe No, I or 3, using oz. more Gelatine, except in very cold weather.
^ lb. Black Grapes,
Dissolve the tablespoonful of Gelatine in sufficient water to cover it, and when cool mix with the sweetened cream. Pour about two inches of jelly into a plain mould, and when beginning to set line with alternate layers of the black and white grapes, cover them with jelly, and let set. Now place a small bottle, which has been previously rinsed in cold water, on tbe top, in the centre ot the mould, put a spoonful of jelly round and the layers of grapes, adding jelly to set them until the mould is full. When quite firm pour hot water into the bottle and remove from the jelly. Fill up the space thus made with the cream and dissolved Gelatine. When firm turn out quickly on to a cold dish and serve. Chartreuse of strawberries, bananas, or other fresh ripe fruits can be prepared in the same manner.
(18) APPLES IN JELLY.
3 ozs. Sugar. i Lemon rind and juice.
5 oz. Cox’s Gelatine. i pint Water.
6 large Juicy Apples. A few drops Cox’s Cochineal.
Soak the Gelatine in halt pint of cold water for about ten
Records on this page
Pineapple JellyPrune MouldWhipped Madeira Jelly à la RusseChartreuse of GrapesApples in Jelly