Every ounce of Cox’s Gelatine is made in our own factory, under
the close inspection of our scientific staff. From the selection of the
raw material right through the processes of cleansing, cooking, drying,
and packing our chemists are continually at work guarding against
anything in the least degree detrimental to the quality of the product.
Our works are situated in the western suburbs of Edinburgh, where
the prevailing winds bring us clean hill-air from the Pentland Hills,
and we possess an abundant supply of pure mountain water of
unequalled quality for Gelatine manufacture.
Cox’s Gelatine made under these ideal conditions has an unrivalled
claim to be the best on the market and continually adds to the
reputation of prior merit it won so many years ago.
EPR NG: EES
ON THE USE OF
Cox’s Instant Powdered Celatine
GENERAL DIRECTIONS
Gelatine softens and swells in cold water but it does not dissolve
until the liquid is heated. It is when the solution cools that it forms
a jelly which becomes firmer as the temperature falls.
Cox’s INSTANT POWDERED GELATINE is the most convenient form
in which Gelatine can be used, for it requires no soaking but dissolves
rapidly when stirred into warm water.
» In many cases, as may be seen from the recipes, + is simply added
to the water with the other ingredients and dissolves as these are
warmed and stirred. In other cases, when the liquid ingredients as
a whole are too thick to allow the Gelatine to dissolve easily or when
for any other reason one desires to add it after the other ingredients
have been mixed or cooked, it may be dissolved in part of the water
set aside and warmed for the purpose. If the cook at such a time
finds it more convenient to do so the Gelatine may be soaked in a cold
portion of the water, and the swollen mass either melted by warming
or broken up with a spoon and then warmed with the rest of the
ingredients.
If, on an odd occasion, a very concentrated solution of Gelatine in
water is required, it will be found that Cox’s INSTANT POWDERED
GELATINE may be dissolved quite easily in as little as two and a half
times its own weight of water, if the water is at a temperature of about
140°F. and the Gelatine is stirred into it fairly quickly.
Cox’s INSTANT POWDERED GELATINE is distinguished by the
facility with which it can be used with milk. Many Gelatines cause
milk to curdle, but it will be found that with Cox’s Gelatine this is
not the case. It is, however, important that the milk should be fresh.
When Cox’s Instant PowDERED GELATINE is to be dissolved directly
in milk, it is recommended that the Gelatine be mixed into the cold
milk, and that the whole be then slowly warmed and stirred until
the Gelatine dissolves.
SPECIAL PRECAUTIONS
GELATINE MUST NOT BE BOILED EXCEPT WHEN SPECIALLY ADVISED
IN THE RECIPES. If boiling is unduly prolonged the Gelatine will no
longer set on cooling and the dish in preparation will be spoiled.
When using fresh pineapple juice along with Gelatine it is essential
to boil the juice for a few minutes BEFORE the Gelatine is added. The
4 COX’S MANUAL OF GELATINE COOKERY
juice of uncooked pineapple has the property of breaking down Gelatine
and taking away its setting power, but boiling the juice destroys the
naturally occurring substance which attacks the Gelatine.
The recipes throughout this book have been compiled with great
care to suit ordinary weather conditions. Care in weighing and
measuring is strongly recommended as the best results can be ensured
only by adhering to the proportions given. The strength of a jelly,
however, is greatly influenced by its temperature, and therefore in
HOT WEATHER MORE GELATINE OR LESS LIQUID SHOULD BE USED.
Every jelly should be kept in a cool place up to the last moment
before being sent to the table.
QUANTITIES
Page 1
Presented as published in 1938. 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
Every ounce of Cox’s Gelatine is made in our own factory, under the close inspection of our scientific staff. From the selection of the raw material right through the processes of cleansing, cooking, drying, and packing our chemists are continually at work guarding against anything in the least degree detrimental to the quality of the product. Our works are situated in the western suburbs of Edinburgh, where the prevailing winds bring us clean hill-air from the Pentland Hills, and we possess an abundant supply of pure mountain water of unequalled quality for Gelatine manufacture.
Cox’s Gelatine made under these ideal conditions has an unrivalled claim to be the best on the market and continually adds to the reputation of prior merit it won so many years ago.
ON THE USE OF
Cox's Instant Powdered Gelatine
GENERAL DIRECTIONS
Gelatine softens and swells in cold water but it does not dissolve until the liquid is heated. It is when the solution cools that it forms a jelly which becomes firmer as the temperature falls.
Cox’s INSTANT POWDERED GELATINE is the most convenient form in which Gelatine can be used, for it requires no soaking but dissolves rapidly when stirred into warm water.
» In many cases, as may be seen from the recipes, + is simply added to the water with the other ingredients and dissolves as these are warmed and stirred. In other cases, when the liquid ingredients as a whole are too thick to allow the Gelatine to dissolve easily or when for any other reason one desires to add it after the other ingredients have been mixed or cooked, it may be dissolved in part of the water set aside and warmed for the purpose. If the cook at such a time finds it more convenient to do so the Gelatine may be soaked in a cold portion of the water, and the swollen mass either melted by warming or broken up with a spoon and then warmed with the rest of the ingredients.
If, on an odd occasion, a very concentrated solution of Gelatine in water is required, it will be found that Cox’s INSTANT POWDERED GELATINE may be dissolved quite easily in as little as two and a half times its own weight of water, if the water is at a temperature of about 140°F. and the Gelatine is stirred into it fairly quickly.
Cox’s INSTANT POWDERED GELATINE is distinguished by the facility with which it can be used with milk. Many Gelatines cause milk to curdle, but it will be found that with Cox’s Gelatine this is not the case. It is, however, important that the milk should be fresh. When Cox’s Instant PowDERED GELATINE is to be dissolved directly in milk, it is recommended that the Gelatine be mixed into the cold milk, and that the whole be then slowly warmed and stirred until the Gelatine dissolves.
SPECIAL PRECAUTIONS
GELATINE MUST NOT BE BOILED EXCEPT WHEN SPECIALLY ADVISED IN THE RECIPES. If boiling is unduly prolonged the Gelatine will no longer set on cooling and the dish in preparation will be spoiled.
When using fresh pineapple juice along with Gelatine it is essential to boil the juice for a few minutes BEFORE the Gelatine is added. The
juice of uncooked pineapple has the property of breaking down Gelatine and taking away its setting power, but boiling the juice destroys the naturally occurring substance which attacks the Gelatine.
The recipes throughout this book have been compiled with great care to suit ordinary weather conditions. Care in weighing and measuring is strongly recommended as the best results can be ensured only by adhering to the proportions given. The strength of a jelly, however, is greatly influenced by its temperature, and therefore in HOT WEATHER MORE GELATINE OR LESS LIQUID SHOULD BE USED.
Every jelly should be kept in a cool place up to the last moment before being sent to the table.
QUANTITIES