Cucumber Jelly

Ingredients

• Put the Gelatine into a saucepan
• 4 good-sized grated cucumbers
• 1 gill water
• 4 dessertspoonfuls vinegar
• 5 teaspoonful salt
• 1 teaspoonful onion juice
• Few drops green colouring

Method

1. 1

   Stir over a gentle heat until the Gelatine is dissolved, strain and add colouring.

2. 2

   Pour into a small wet mould and set in a cool place for several hours.

3. 3

   It should be a pale translucent green.

4. 4

   Turn carefully out of the mould, cut into neat pieces, and cover with French dressing.

5. 5

   Serve with fish.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.

CUCUMBER JELLY Put the Gelatine into a saucepan, add all the ingredients except the colouring. Stir over a gentle heat until the Gelatine is dissolved, strain and add colouring. Pour into a small wet mould and set in a cool place for several hours. It should be a pale translucent green. Turn carefully out of the mould, cut into neat pieces, and cover with French dressing. Serve with fish. GAME JELLY Break the bones, put them into a saucepan, add the water, salt, peppers, cloves, mace, bay leaves, and onion sliced. Cook gently for 2 hours, strain into a basin, add the Gelatine mixed with the tomatoes, the whites of eggs slightly beaten and the shells crushed ; beat till boiling, remove beater, allow the jelly to boil up, draw the pan to one side, cover and leave for 5 minutes; strain through a hot jelly-bag. When cold, use as a garnish for salad or cold game. It may be set in individual moulds. TOMATO JELLY ¢ Put the Gelatine into a saucepan, add the water and all the other ingredients except the colouring ; beat over the fire until boil- ing, remove the whisk and allow to boil up, draw to one side, and cover for § minutes. Pour two quarts of boiling water through a jelly-bag, then the jelly, and add colouring. Pour into a wet mould. This jelly may be moulded in a ring mould, turned out, and served with salad in the centre. Page 17 Whites and shells 3 eggs 1 blade mace 4 cloves 1 wineglassful sherry wine (Pour to five persons) 94 OZ. COX’S INSTANT POWDERED GELATINE 1 gill water 4 dessertspoonfuls vinegar ’ 4 good-sized grated cucum- bers, 14 lbs. 5 teaspoonfal salt + teaspoonful whole white peppers 1 teaspoonful onion juice Few drops green colourin French dressing (Recipe Ne 186) Pe to nine persons} 33 Oz8. COX’S INSTANT POWDERED GELATINE 2 lbs. game bones 1 quart water 1 tin tomatoes 1 teaspoonful whole white peppers 2 teaspoontuis salt 6 cloves 1 onion 1 blade mace 2 bay leaves Whites and shells of 2 eggs Rind and juice 1 lemon (Bight to ten persons) 23 13 ozs. COZ'S INSTANT POWDERED GELATINE i$ pints water 1g Ibs. tinned or tomatoes i slice of onion Piece of celery 1 dessertspoonfal tomato catsup 1 deasertspoonfal Tarragon vinegar Whites and shelis 2 eggs 6 whole white peppers 1 bay leaf 1 blade mace 1 teaspoonful salt teaspoonful sugar cloves Red colouring fresh Salads COX'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. Q& [Six to eight persons} 27 i pint lemon jelly (Recipe No. 8) Tart apples Grape fruit Celery Pineapple Some lettuce Blanched walnut meats Mayonnaise Red colouring Whipped cream [Siz te seven persons] 3 OZ. “ COX’S INSTANT POWDERED GELATINE 1 gill boiling water 1 quart cranberries 4 O28. raising 4 OZ. sugar Juice 1 lemon 4 teaspoonful ground cloves 3 teaspoonfal groand cinns- mon. Some shredded lettuce (Bight to ten persons) 402. * COX'S INSTANT POWDERED GELATINE int boiling water 3 Nas 4 lb. white grapes 4 Ib. black grapes 1 lemon 1 grape fruit 1 amall pineapple 4 ozs. sugar 1 os. pistachio nute 1 bottle white wine Aspic jelly (see Recipe No, 19) Cochineal Varions cooked vegetables, é.g. peas, French beans, ASPATRZUS, CUE Lobster meat DOMINION SALAD Slice some of the apples, grape fruit, celery, and pineapple into after-dinner coffee cups. Fill with lemon jelly coloured red. When set, turn out on crisp lettuce leaves, press half a walnut meat on the top. Serve with stiff mayonnaise made with plenty of whipped cream. CRANBERRY SALAD Wash the cranberries, put them into a sauce- pan, add the raisins, cover with cold water, and cook till tender. Rub through a sieve, measure I pint of the pulp, add to it the Gelatine dissolved in the boiling water, the lemon juice, sugar, cloves, and cinnamon. Pour into a wet ring mould. Turn out when set and fill the centre with the lettuce. FRUIT SALAD Dissolve the Gelatine with the water, strain it into a salad bowl, add all the fruits, lemon juice, sugar, wine, and the pistachios blanched and chopped. Serve as cold as possible. RUSSIAN SALAD Fill a border mould with layers of aspic jelly coloured red with a few drops of cochineal, placing on each layer, after allowing it to set, pieces of the cooked vegetables. Cut the meat of the lobster into neat pieces and put them into a bowl. Add some {fillets of anchovy, shelled prawns, a few olives, 12 Page 18 mushrooms, and 6 truffles. Cut smalland add one tablespoonful French capers; moisten with red mayonnaise sauce. Turn out the border mould, fill the centre with the above mixture, and serve. TURKISH SALAD Peel and slice the cucumbers, place them in a saucepan with the cold water, bring to boiling point, and cook slowly till soft. Dis- solve the Gelatine with the boiling water, then add the onion juice, vinegar, seasonings, and cucumbers. Strain and add a few drops of green colouring. Pour into a wet ring mould, chill thoroughly, remove from the mould, fill the centre with red mayonnaise, and garnish with sliced cucumbers and tomatoes and crisp lettuce leaves. UNITED RUSSIAN SALAD Chop all the vegetables. Pour a little aspic into a wet ring mould, set on ice, and when firm arrange in the anchovies, some of the chopped vegetables, a layer of mushrooms, and one of the salmon ; then the anchovies, yegetabies, and fish again. When the mould is full, pour in the aspic, which should be cool, not hot. Turn out when set, fill up the centre with chopped cucumber and lettuce. Garnish with the eggs and caviare. Serve with mayonnaise dressing. Pege 19 Trarfies Oapers Mayonnaise sauce 1 ox. 38 COX'S INSTANT POWDERED GELATINE 8 large cucumbers 1 teaspoonful onion juice + pint boiling water = pint cold water Dash of red pepper 5 teaspoonful salt

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