Champagne Jelly
From Cox's manual of gelatine cookery, 1935
Serves 5 to 6 persons.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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 + pint boiling water % pint orange juice Juice 1 lemon 6 ozs. sugar Some good figs Oream and iced caker en ice. Turn out and decorate with pink rose leaves. CHERRY JELLY Cook the cherries with the sugar and half a cup of the water ; when tender rub through a sieve, add the colouring and the gelatine dissolved in one cup of boiling water. Mix well, then divide into custard glasses, and when set place a spoonful of whipped sweetened cream on the top of each. Decorate with ripe stoned cherries. CIDER JELLY Put all the ingredients together into a saucepan and warm over the fire, stirring ali the time. Bring to the boil, set aside for a few minutes and strain into a mould. Less sugar should be used if sweet cider is employed. CLARET JELLY Put the Gelatine into a saucepan, add all the other ingredients except the cream and the colouring. Place over a slow fire and beat the mixture until it boils; remove the beater, draw to one side and allow to remain for 5 minutes. Strain through a scalded jelly-bag, then colour with red colouring. Pour into a wet mould. If preferred, turn into a ring mould and serve with whipped cream in the centre. FIG AND ORANGE JELLY Wash the figs, cut them into small pieces, measure rather more than half a pint, put them into a saucepan, cover with cold water and cook very slowly until tender. Strain and then put rather more than half a pint of the fig juice into a saucepan, add the Gelatine dissolved in the boiling water, the sugar, lemon, and orange juice. When Page 19 beginning to set, add the figs and divide into small wet moulds. Turn out when set and serve with cream and iced cakes. GRAPE FRUIT JELLY Put the Gelatine into a saucepan, add all the ingredients except the wine, stir over the fire until they almost boil, then strain and add the sherry. Divide into small wet moulds. Turn out when set. This jelly is very good when served with whipped and sweetened cream. LEMON JELLY Put the water and Gelatine into a saucepan and stir in the other ingredients. Place the pan over the fire and beat continually until boiling. Remove the beater, draw the pan to one side of the stove, and allow to remain covered for 10 minutes. Strain through a hot jelly-bag. When cool, pour into a wet mould and turn out when set. MARASCHINO JELLY Put the Gelatine into a saucepan, add all the other ingredients except the silver leaf and cherries. Set the pan over the fire and whisk until the mixture boils. Remove, whisk, allow to boil up, then draw the pan to one side, cover, and leave for 1o minutes. Strain through a hot jelly-bag. When beginning to set, add the silver leaf and cherries and pour into a wet mould. Turn out carefully when set. ORANGE JELLY Put the Gelatine into a saucepan, add all the ingredients except the apricots and almonds ; beat over the fire till they boil, then remove the beater, allow to boil up, draw on one side, leave covered for Io minutes, then pour through a hot jelly-bag. Turn into a wet mould. Serve garnished with halves of apricots, the seeds of which have been removed and blanched almonds put in their place. Page 13 ‘oa £0 seven persons) “00x 8 INSTANT POWDBRED GELATINE i pint water 4 0zs. sugar 1g i grape fruit juice and pulp 2 teaspoonfuls lemon juice 8 tablespoonfuls sherry wine Fpers to seven persons} OOX’S INSTANT POWDERED GELATINE 5 pints water 4 pat lemon juice 4 cloves 1 teaspoonful coriander seeds
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