Cherry Jelly
From Cox's manual of gelatine cookery, 1935
Serves 6 to 8 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.
COX'S INSTANT POWDERED GELATINE are given in the Introduction, to which special attention is requested. THE HEADING OF EACH RECIPE SHOWS THE NUMBER OF PERSONS FOR WHOM THE PRESCRIBED QUANTITIES OF THE INGREDIENTS SHOULD BE SUFFICIENT. COZX’S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW- ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. Sweet Jellies 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 + 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
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Cook this with the app: pantry check, scaling, and the assistant.