Benedictine Jelly

Ingredients

• COX'S INSTANT POWDERED GELATINE
• 4 quart water
• 1 cup sugar
• Juice of 4 lemons
• 1 teaspoonful coriander seeds
• inh cinnamon
• cloves
• 4 Vinogiasafnis benedictine
• Yellow colouring
• Whites and shells of 4 eggs

Method

1. 1

   Put the Gelatine into a saucepan, add all ingredients except the benedictine and yellow colouring.

2. 2

   Beat over the fire till they boil, then draw to one side and allow to settle for 5 minutes.

3. 3

   Pour through a jelly-bag.

4. 4

   When nearly cool, add the benedictine and a few drops of yellow colouring.

5. 5

   Turn into a wet mould.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 5. The excerpt below is the record exactly as published.

BENEDICTINE JELLY Vesa to ten persons} Put the Gelatine into a saucepan, add all COX'S INSTANT the ingredients except the benedictine and Pia ea the colouring. Beat over the fire till they 4 quart water boil, then draw to one side and allow to 21». sugar j h lded Juice of 4 lemona settle for 5 minutes. Pour throug a Scaiae 1 teaspoonful coriander seeds jelly- bag. When nearly cool, add the , inh cinnamon ict} : cloves benedictine and a few drops yellow colouring. = 4 Vinogiasafnis benedictine Turn into a wet mould. Whites and shells of 4 egga Yellow colouring sip te twelve persons] CHAMPAGNE JELLY bom. Pei 2 Put the Gelatine into a saucepan, add the POWDERED other ingredients, then place over a slow Hpi e oe fire and beat till it boils. Draw gently to 12 ozs. sugar one side of the stove, allow to remain for eee cham pagne : 4 pint sherry wine § minutes, then pour through a scalded hind and juice 2 lemoas jelly-bag. Pour into a wet mould and set Juice 1 orange Page 11 2 “ inch sinnamon + teaspoonful coriander seeds Whites and shells 2 eggs Some pink roge leaves § [Five to six persons] 14 Oza. OOX’S INSTANT POWDERED GELATINE 3 lbs. cherries 4 ove. sugar Few drops red colouring 3 pint water Whipped cream 2 firm tart apples sliced 6 ozs. loaf sugar 1 pint cider Whisked whites and crushed shells of 2 eggs t water ch cinnamon 3 cloves 5 (Twelve to fourteen persons] 2 ozs. OOX’S INSTANT POWDERED GELATINE 1 pint water 1 pint claret +b. sugar I inch cinnamon 4 cloves 1 blade mace Rind and juice 2 small lemons 3} pint raspberry jam, ox syrup from fresh fruit Few drops red colouring Whites and shells 8 eggs Whipped cream 6 ae to six persons] oz. COX'S INSTANT POWDERED GELATINE

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