Fruit Jelly

Ingredients

• 3 oz. COX’S INSTANT POWDERED GELATINE
• 1 lb. fruit (rhubarb, currants, rasps, gooseberries, or loganberries can be used, or a mixture of fruit)
• 4 to 4 pint water, depending on the juiciness of the fruit
• Rind and juice of 1 lemon
• 4 to 6 ozs. sugar
• r gill hot water

Method

1. 1

   Stew the fruit with the water, sugar, lemon juice and rind.

2. 2

   When tender, rub it through a hair sieve.

3. 3

   Measure the liquid, and add water if necessary to make up to 1 pint.

4. 4

   Dissolve the Gelatine in the gill of hot water, and add to the fruit juice.

5. 5

   Colour, and add more sugar if necessary.

6. 6

   When cool pour into wet mould.

7. 7

   Turn out when firm; serve with cold custard or whipped cream.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.

FRUIT JELLY. Three to four persons 3 oz. COX’S INSTANT POWDERED GELATINE 4 pint water 1 teaspoonful sherry if desired 4 pint grape fruit juice Juice of 4 lemon 6 ozs. sugar . Make as Orange Jelly (Recipe No. 10), but do not use the rind of the grape fruit. Pour into small moulds or grape fruit shells, to be quartered and decorated with whipped cream for serving. 14 12. 13. 14. 15. COX’S MANUAL OF GELATINE COOKERY GRAPE JELLY. Three to four persons 3 oz. COX’S INSTANT POWDERED GELATINE 4 pint water 4 OzS sugar 4 pint grape juice 1 teaspoonful sherry if desired Make as Orange Jelly (Recipe No. 10). When cool pour into a border mould to set. Turn out when firm, and fill the centre of the mould with whipped sweetened cream mixed with some stoned, skinned, and halved grapes. CHERRY JELLY. Five to six persons 14 ozs. COX’S INSTANT POWDERED GELATINE 2 lbs. cherries $ pint water 4 OzS. sugar Whipped cream Few drops red colouring Cook the cherries with the sugar and 1 gill of the water; when tender rub through a sieve, add the colouring and the Gelatine dissolved in 4 pint water. Mix well, then divide into custard glasses, and when set place a spoonful of whipped sweetened cream on the top of each. Decorate with ripe stoned cherries. FRUIT JELLY. Four to five persons 3 oz. COX’S INSTANT POWDERED GELATINE 1 lb. fruit (rhubarb, currants, rasps, gooseberries, or loganberries can be used, or a mixture of fruit) 4 to 4 pint water, depending on the juiciness of the fruit Rind and juice of 1 lemon Green or red colouring 4 to 6 ozs. sugar r gill hot water

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