Fig and Orange Jelly

Ingredients

• # oz. COX’S INSTANT POWDERED GELATINE
• + lb. figs
• 4 pint water
• 4 pint orange juice
• 3 OzS. sugar
• 1 lemon
• A little orange rind

Method

1. 1

   Wash the figs, cut them in small pieces, and stew them gently with the water and 1 oz. of the sugar.

2. 2

   When tender, strain the figs from the juice.

3. 3

   Measure the juice, and make it up to 4 pint by adding water.

4. 4

   Put this juice, the Gelatine, remaining sugar, the orange and lemon juice, and a little orange and lemon rind in a saucepan, and stir till just boiling.

5. 5

   Strain into a basin.

6. 6

   When just beginning to set, add the figs, and divide into small wet moulds.

7. 7

   When set, turn out, decorate with whipped cream.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 27. The excerpt below is the record exactly as published.

FIG AND ORANGE JELLY. Five to six persons # oz. COX’S INSTANT POWDERED GELATINE + lb. figs 4 pint water 4 pint orange juice 3 OzS. sugar 1 lemon A little orange rind

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