FoodNet

Cox's manual of gelatine cookery

1935

Page 22 · 15 recipe records on this page

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
“Cox: 8 INSTANT POWDERED GELATINE 1 gill boiling water 2 ozs. sugar 1 oz. icing sugar Juice 4 lemon 1 pint red currants pint whipping cream ed colouring Some ferns er to sight persons] 98 O%. COX’s INSTANT POWDERED GELATINE 4 tablespoonfuls water 4 pint rice 1 pint milk 2 ozs. sugar 1 teaspoonful vanilla essence 1 gill whipping cream Some cold stewed fruit Lemon jelly (Recipe No, 8) boiling G7 (Six to eight persons) 3 7 “COX'S INSTANT POWDERED GELATINE 1 pint thick cream 1 gill boiling water 1 lemon 4 teaspoonfuls sugar 1 jar preserved apricots Some wafers 98 gets to eight persons) Oz. COX'S INSTANT POWDBRED GELATINE i gill boiling water 1 egg 1 Ee orange essence 4 ozs. sugar 3 tangerines = pint whipping cream 1 pint milk sg (Five to six persons] OZ. * COX'S INSTANT POWDERED GELATINE 1 pint milk : Ozs. sugar int ooniee cream nful vanilla essence Foran sauce (Recipe No. 199) STONE CREAM Put the preserves into a glass dish. Dis: solve the Gelatine with the boiling water, add the cream, sugar, and grated lemon rind. Boil for one minute, then turn into a itcher ; when nearly cold add the lemon juice✪ Stone Cream and pour over the apricots. Leave over night in a cool place. Decorate with some small wafers. TANGERINE CREAM Dissolve the Gelatine in the water. Put the egg and sugar in a saucepan, add the milk and thinly pared rind of the tangerines, stir till they thicken, remove from the fire, add the Gelatine, then cool; add the essence and the whipped cream. Pour about one- third into a deep dish, cover with tangerines divided into quarters, pour in some more cream, and, wher firm, another layer of oranges; add the remainder of the cream and set away in a cool place. VANILLA CREAM Put the Gelatine into a saucepan, add the milk and sugar, then dissolve. Pour over the eggs (well beaten), stirring all the time, return to the pan, and stir over a slow fire till it thickens. Strain into a basin, add vanilla, and when cool fold in the whipped cream. Pour into a wet mould and, when solid, serve with the rose sauce. Page 40 Frozen Dishes COX'S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW- ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. CARAMEL ICE CREAM Melt three-quarters of a cup of the sugar✪ Tangerine Cream in a sauce-pan, and when a rich dark brown colour gradually add four teaspoonfuls of the boiling water, the sugar, hot cream, and the Gelatine dissolved in the other two table- spoonfuls of boiling water ; cool and freeze. CHOCOLATE MOUSSE Melt the chocolate, add to it half a cup of the sugar and the thin cream, stir till boiling, then add the vanilla and Gelatine, dissolved in the boiling water, and the rest of the sugar. Strain and leave in a cool place until it begins to thicken, then fold in the whipped cream Pack and freeze. COCOANUT MOUSSE Dissolve the Gelatine✪ Chocolate Mousse in the boiling water, add the milk; cool and add the cocoanut, orange juice, and whipped cream. Pour the mixture mto a chilled mould. Pack in ice and salt for 4 hours, Garnish with stars of whipped cream. FROZEN APRICOTS Dissolve the Gelatine in the boiling water. Dram the apricots and cut them into neat pieces. Measure the syrup, adding, if neces- sary, enough water to make a pint. Put the apricot syrup and the sugar into a saucepan, bring to the boil and strain. Add the pieces of apricot and the dissolved Gelatine to the syrup and set aside to cool Whip the cream fold it lightly into the mixture, freeze and Serve. Page & 102 boiling 1 pint whipping cresan 4 ozs. chopped soscumms: 8 tablespoonfule orange juice 1 quart tin of spricot 8 ozs. losf sugar 1 pint cream + pint boiling water £04 (Seven to nine persons) 1 teaspoonful OOX'S INSTANT POWDERED GBLATINE 4 ozs. sagar 4 bananas ✪ Frozen Apricots