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Cox's manual of gelatine cookery

1935

Page 8 · 6 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.
Put the Gelatine into a saucepan, add all the ingredients except the curacao. Whisk over the fire till it just comes'to the boil. Lift the pan gently from the fire and let it stand on the side of the stove for Io minutes. Strain through a hot jelly-bag and when cool add the curacao. Whisk about half of the jelly till it resembles a stiff froth. Then fill a wet mould with alternate layers of the beaten spongy jelly and clear jelly. This is best performed by placing the mould in a basin of crushed ice, as it is essential that each layer of jelly should be set before the next is poured in. If carefully done this makes a most effective mould. SPICE JELLY Put the Gelatine into a saucepan, and add all the other ingredients saa the colouring. Beat until boiling, remove beater, allow to boil up, draw to one side, cover and leave for 5 minutes. Strain through a hot jelly-bag, add colouring, and pour into a wet mould. When set, turn out and garnish with cubes of sponge cake iced with pale green icing and a nut meat on top of each. STRAWBERRY JELLY Cut the strawberries in halves, put them into a saucepan with the water, allow them to remain for : hour, then add the Gelatine, whites and shells of eggs, lemon juice, and sugar. Beat till they boil, remove the whisk, draw to one side, cover and leave for Io minutes. Strain through a hot jelly-bag, add colouring and essence, pour into a wet mould, turn out when set and serve with whipped sweetened cream flavoured with strawberry essence. WINE JELLY Put the Gelatine into a saucepan, add all the ingredients except the wine. Beat till they boil, remove beater and allow to boil up. Draw to one side, cover, and leave for Io Page 15 (Bight te ten persons) 16 1} ozs COZR'S INSTANT POWDERED GELATINE 1 pint water 10 ozs. loaf sugar 1 gill rum p 2 cloves 2 inches cinnamon 1 bay leaf 1 teas Pinch of; nch of grated nutm Rinds 8 lemons ” Juice 6 lemons Rind 2 orange Juice✪ Prune Jelly 2 oranges Whites 2 eggs Crushed shelis 2 eggs 1 wineglassful curacao onfaul coriander [Seven to eight persons] 46 lL ozs 4 . COZ’S INSTANT POWDERED GELATINE 13 pints water 9 ozs. loaf sugar 6 cloves l inch cinnamon 1 blade mace 1 teas seeds Thinly cut rind 2 oranges Thinly cut rind 1 lemon Whites and shelis 2 aggs 1 teaspoonful red colouring Some iced cakes Bight to tem persons} a? 0zs. CO2’S INSTANT POWDERED GELATINE 1 1b. strawberries 3 lb. sugar 1 quart cold water Juice 1 lemon Whites and shells 2 eggs 1 tablespoonful strawberry essence Red colouring Whipped cream onful coriander [Six to seven persons) 1g 3 OZE ozs. COX’sS INSTANT POWDERED GELATINE 1} pints water $ pint sherry or Marsala wine Rind 1 lemon 1 gill lemon juiss 6 ozs. sugar 3 cloves 1 inch cinnamon 1 bay leaf 1 teaspoonful coriandaz seeds Whites and shells 2 eggs minutes. Strain. through a hot jelly-bag, add wine, then pour into a wet mould. Turn out when set. Savoury Jellies 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. 49 14 ozs, OOX’S INSTANT POWDERED GELATINE 1% pint water or stock 2 dessertspoonfuls white vinegar 4 dessertspoonfuals Tarragon vinegar 2 dessertspoonfuls sherry 1 sprig parsley 2 bay leaves 1 blade mace 4 cloves 12 whole white psppera 1 inch cinnamon Rind and juice 1 lemon 1 level teaspoonful salt 2 lumps sugar 1 small carrot 1 onion 1 stalk celery Whites and shells 2 eggs 20 [Five to six persons] 1 ozs. COX’S INSTANT POWDERED GELATINE 2 dessertspoonfuls extract ef beef 1 quart water Juice 1 lemon 6 whole white peppers 2 bay leaves 1 onion 1 teaspoonful salt ASPIC JELLY