French Jellies

Ingredients

• 1 oz. gelatine
• 2 lbs. sugar
• 2 cups of water
• Colouring
• essence.

Method

1. 1

   Soak gelatine in half the cold water, then add boiling water.

2. 2

   Combine with sugar, boil for 20 minutes, and pour into plates with different essences and colors.

3. 3

   Let set, then cut into shapes and dry.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 121. The excerpt below is the record exactly as published.

French jellies Essence. Mode. — Knead the fondant on a well sugared board (using icing sugar) ; have it all white, or divide, and colour it according to taste ; work in any suitable essence j Sweets, roll the fondant out thinly, cut into pieces about an inch square and bring the points of the square to form a sort of envelope ; in this place have a French jelly, press the points of the envelope slightly together ; spread on dishes and put away to dry. 729— DATE CEEAMS. 1 lb. dates Essence i lb. fondant Colouring. Mode. — Choose fresh dates that can be easily separated and not have a squashed appearance ; stone the dates carefully ; have ready the fondant, which will be divided and each portion differently coloured and flavoured to form a variety. Break off small pieces of fondant, roll the length of the dates, place in the space left by removing the stone, press the dates lightly together, allowing the fondant to be seen ; then let them stand until the fondant , is firm. 730— FEEINCH JELLIES. 1 oz. gelatine 2 lbs. sugar cups of water

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