CIDER JELLY

Ingredients

• 1} ozs. COX’S INSTANT POWDERED GELATINE
• 2 firm tart apples sliced
• $ pint water
• 1 inch cinnamon stick
• 3 cloves
• 1 pint cider
• 6 ozs. loaf sugar
• Whites and crushed shells of 2 eggs

Method

1. 1

   Put all the ingredients into a pan, and make as in Recipe No.

2. 2

   1.

3. 3

   Less sugar should be used if sweet cider is employed.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 5. The excerpt below is the record exactly as published.

1 inch cinnamon stick 4 pint lemon juice 2 cloves 4 lb. Demerara sugar Thinly cut rinds of 3 lemons Whites and crushed shells of 2 eggs Put all the ingredients into a large pan, and whisk over the fire till almost at boiling point. Remove the whisk, and allow the jelly to boil up in the pan three times, then draw it to the side of the fire, cover, and leave for ten minutes. Have ready a scalded jelly bag, and pour the jelly through till it is clear. When cool, pour into a wet mould, and turn out when set. Note.—lf desired, 1 gill of sherry can be added, and in that case 1 gill of water should be omitted. The wine should be added just before the jelly is poured through the jelly bag. In hot weather, or if the jelly is to be chopped, or used for lining moulds, 2 ozs. Gelatine should be used. White sugar can be used instead of Demerara sugar, but the latter improves colour and flavour. Page Nine NORFOLK JELLIES. Three to four persons 3 pint Orange Jelly Crystallised orange (Recipe No. 10) Angelica 1 gill cream Little extra whipped cream for decoration Take half a pint of the jelly, and half fill small individual glass dishes with it. Allow te set. When the remaimimne 1 eill-ot jelly is cool, whip it till it becomes frothy, and gradually add to it the gill of cream. Whip till almost setting, then pour a layer on top of the plain Orange Jelly in the glasses. When set, decorate the top of each with a rosette of whipped cream, and small pieces of crystallised orange and angelica. Page Ten SWEET JELLIES, CLEARED sO b 2. WINE JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE 1} pints water 1 inch cinnamon stick 4 pint sherry or Marsala 3 cloves $+ pint lemon juice © Thinly cyt rinds of 2 lemons 6 to 8 ozs. Demerara sugar Whites and crushed shells of 2 eggs Put all the ingredients except the wine into a large pan, and whisk over the fire till almost at boiling point. Remove the whisk, and allow the jelly to boil up in the pan three times, then draw it to the side of the fire, cover, and leave for ten minutes. Have ready a scalded jelly bag, and pour the jelly through till it is clear, adding the wine just before the jelly is poured into the bag. When cool, pour into a wet mould, and turn out when set. In hot weather, or if the jelly is to be chopped, or used for lining moulds, 2 ozs. Gelatine should be used. 3. CLARET JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE I pint claret Carmine # pint water 2 tablespoonfuls red currant 4 pint lemon juice jelly Rinds of 2 lemons 1 inch cinnamon stick 4 lb. sugar 2 cloves Whites and crushed shells of 2 eggs Put ALL the ingredients EXCEPT the carmine into a pan, and make the jelly as in Recipe No. 1. After straining, add enough carmine to make the jelly a good colour. 4. GINGER JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE 1# pints water 4 cloves + pint lemon juice A piece of cinnamon stick Rinds of 2 lemons 4 lb. Demerara sugar I oz. root ginger 2 teaspoonfuls vinegar Whites and crushed: shells of 2 eggs Crush the root ginger, put all the ingredients into a pan, and make as in Recipe No. 1. Instead of root ginger 1 gill of ginger wine may be used, omitting 1 gill of water. 12 5. COX’S MANUAL OF GELATINE COOKERY CIDER JELLY. Five to six persons 1} ozs. COX’S INSTANT POWDERED GELATINE 2 firm tart apples sliced $ pint water 6 ozs. loaf sugar I inch cinnamon stick 1 pint cider 3 cloves Whites and crushed shells of 2 eggs

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