French Jellies

Ingredients

• 14 ozs. COX’S INSTANT POWDERED GELATINE
• 1} pints water
• 2 lbs. granulated sugar
• Pinch of citric acid
• Flavouring

Method

1. 1

   Measure the water, Gelatine, and sugar into a saucepan.

2. 2

   Stir till boiling, then allow it to boil for twenty minutes.

3. 3

   Add citric acid.

4. 4

   Divide the jelly into two or three portions, and flavour and colour differently.

5. 5

   Pour into soup plates or tins, which have been rinsed out with cold water, and leave over-night.

6. 6

   Next day, turn out on paper dusted with icing sugar.

7. 7

   Cut in squares, and toss each piece in icing sugar.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 42. The excerpt below is the record exactly as published.

FRENCH JELLIES 14 ozs. COX’S INSTANT POWDERED GELATINE 1} pints water Flavouring 2 lbs. granulated sugar Pinch of citric acid

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