Recipes from Cox's manual of gelatine cookery (copyright)
Records 1 to 50 of 185, in reading order. Each links to a modern interpretation.
LEMON JELLYp. 5CIDER JELLYp. 5LEMON JELLY (Sweet Jellies, Uncleared)p. 5ORANGE JELLYp. 5WINE JELLYp. 5CLARET JELLYp. 6GINGER JELLYp. 6RIBBON JELLYp. 6MARBLE JELLYp. 6RUSSIAN JELLYp. 6Orange Jellyp. 7Grape Fruit Jellyp. 7Fruit Jellyp. 7Grape Jellyp. 7Cherry Jellyp. 7Aspic Jellyp. 7Game Jellyp. 8Mint Jellyp. 8Tomato Jellyp. 8Chilled Fruit Juice Cocktailsp. 8Olives in Aspicp. 9Olives Farcisp. 9Gondoles a la Josephinep. 9Cold Cheese Soufflesp. 9Finnan Haddock Dariolep. 9Cheese and Celery Creamp. 10Cheese Biscuitsp. 10Sardine or Shrimp Savouriesp. 10Mayonnaise of Salmonp. 10Chartreuse of Salmonp. 11Shrimp Cream in Aspicp. 11Jellied Mayonnaise of Lobster or Salmonp. 11Fish Creamsp. 11Fish Creams with Horseradishp. 11Lobster Moussep. 12Crab or Lobster Dariolep. 12Washington Dariolep. 12Meat Gateaup. 12Meat Gateaup. 12Rabbit Mouldp. 13Chicken and Mushroom Creamp. 13Chicken and Tomato Creamsp. 13Chicken Mouldp. 14Veal in Aspicp. 14Chartreuse of Turkeyp. 14Galantine of Chickenp. 14Galantine of Chickenp. 14Prawns in Aspicp. 15Salmon Mouldp. 15Lamb Cutlets en Chaudfroidp. 15