Cherry Jelly

Ingredients

• 14 ozs. COX’S INSTANT POWDERED GELATINE
• 2 lbs. cherries
• $ pint water
• 4 OzS. sugar
• Whipped cream
• Few drops red colouring

Method

1. 1

   Cook the cherries with the sugar and 1 gill of the water; when tender rub through a sieve, add the colouring and the Gelatine dissolved in 4 pint water.

2. 2

   Mix well, then divide into custard glasses, and when set place a spoonful of whipped sweetened cream on the top of each.

3. 3

   Decorate with ripe stoned cherries.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.

CHERRY JELLY. Five to six persons 14 ozs. COX’S INSTANT POWDERED GELATINE 2 lbs. cherries $ pint water 4 OzS. sugar Whipped cream Few drops red colouring

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