Recipes from A manual of gelatine cookery
Records 1 to 50 of 145, in reading order. Each links to a modern interpretation.
Lemon Jellyp. 2Lemon Jelly (Economical)p. 2Lemon Jelly (Economical)p. 3Orange Jellyp. 3Wine Jellyp. 3Claret Jelly (Exceptionally good)p. 3Champagne Jellyp. 4Maraschino Jellyp. 4Apple Jellyp. 4Coffee Jellyp. 5Pineapple Jellyp. 5Pineapple Jellyp. 5Rhubarb Jellyp. 5Gold Leaf Jellyp. 5Macedoine of Winter Fresh Fruitsp. 5Blackberry Jellyp. 5Prune Mouldp. 6Whipped Madeira Jelly à la Russep. 6Chartreuse of Grapesp. 6Apples in Jellyp. 6Ribbon Jellyp. 7Apricot Mouldp. 7Moulded Pearsp. 7Decorated Strawberry Jellyp. 7Fruit Salad (Summer)p. 8Fruit Macedoine a la Triflep. 8Blancmange (Plain)p. 9Frutus Blancmangep. 9Blancmange (with Condensed Milk)p. 9Blancmange (White Flavour)p. 10Gelatine and Cornflour Blancmangep. 10Lemon Blancmangep. 10Almond Blancmangep. 10Gelatine Creamp. 11Charlotte Russep. 11Caramel Charlottep. 11Banana Russep. 12Strawberry Charlottep. 12Orange Charlottep. 12Orange Creamp. 12Pineapple Charlottep. 13Chocolate Creamp. 13Ginger Creamp. 13Peach Creamp. 13Ratafia Creamp. 13Italian Creamp. 14Velvet Creamp. 14Raspberry Creamp. 14Coffee Creamp. 14Coffee Creamp. 14