Cocoanut and Marmalade Jelly

Ingredients

• 2'/2 Tablespoons Gelatine
• Yz Cup Cold Water
• 1 Cup Hot Milk
• Yz Cup Cold Milk
• •4 Cup Peach, Plum, Orange, or Other Marmalade
• 1 Cup Canned Cocoanut
• Corn Syrup

Method

1. 1

   Soak the gelatine in the cold water for 5 minutes; then dissolve it in the hot milk.

2. 2

   If the milk curdles, beat it smooth with an egg beater.

3. 3

   Add the marmalade.

4. 4

   Add sufficient corn syrup to the milk drained from the cocoanut to make 1 cup.

5. 5

   Add this to the hot milk.

6. 6

   Stir the mixture well, and when it is cold, add the cocoanut and the cold milk.

7. 7

   Pour it into a mold, and chill it.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 43. The excerpt below is the record exactly as published.

COCOANUT AND MARMALADE JELLY 2'/2 Tablespoons Gelatine Yz Cup Cold Water 1 Cup Hot Milk Yz Cup Cold Milk •4 Cup Peach, Plum, Orange, or Other Marmalade 1 Cup Canned Cocoanut Corn Syrup

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