Alexandria Mould

Ingredients

• 1 gill boiling water
• 1 oz. sugar
• 1 oz. preserved ginger
• 1 oz. cherries
• 1 oz. preserved pineapple
• + pint whipping cream
• Claret jelly (Recipe No. 5)

Method

1. 1

   Rinse a plain mould with cold water.

2. 2

   Cover the bottom half an inch with the claret jelly.

3. 3

   Allow to set, then place in a smaller mould.

4. 4

   Fill the smaller mould with cold water to keep it steady.

5. 5

   Fill in the space between the two moulds with more jelly and leave till cold.

6. 6

   Pour out the cold water and fill the inner mould with warm water and gently draw it out.

7. 7

   Dissolve the Gelatine in the boiling water, add the sugar, then cool and fold in the whipped cream, stir in the ginger, cherries, and pineapple chopped finely.

8. 8

   Fill in the centre of the mould with this mixture and leave it till it is set.

9. 9

   To turn out, dip the mould in tepid water.

10. 10

    Serve with cream.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 26. The excerpt below is the record exactly as published.

ALEXANDRIA MOULD Rinse a plain mould with cold water. Cover the bottom half an inch with the claret jelly. Allow to set, then place in a smaller mould 90 that between the edge of the outer and the smaller mould there is a space of three- quarters of aninch. Fill the smaller mould with cold water to keep it steady. Fill in the space between the two moulds with more jelly and leave till cold. Pour out the cold water and fill the inner mould with warm water and gently drawit out. Dissolve the Gelatine in the boiling water, add the sugar, then cool and fold in the whipped cream, stir in the ginger, cherries, and pineapple chopped finely. Fill in the centre of the mould with this mixture and leave it till it is set. To turn out, dip the mould in tepid water. Serve with cream. ANGEL CHARLOTTE Put the angel cake on the dish for serving. Dissolve the Gelatine in the boiling water. Whip the cream, sweeten and flavour it to taste, and add it to the dissolved Gelatine. Beat the mixture until it begins to stiffen. Page 47 [Seven to nine persons) +02. COX’S INSTANT POWDERED GELATINE 1 gill boiling water 1 oz. sugar 1 oz. preserved ginger 1 oz. cherries 1 oz. preserved pineapple Claret jelly (Recipe No. 5} + pint whipping cream

Cook this with the app: pantry check, scaling, and the assistant.