Fruit Mould
From Cox's manual of gelatine cookery (copyright), 1938
The mould can be made with any kind of fresh fruit, but the quantity of sugar will vary according to the acidity of the fruit.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 26. The excerpt below is the record exactly as published.
FRUIT MOULD. Four to five persons 40z. COX’S INSTANT POWDERED GELATINE 1 Ib. fruit (rhubarb) 4 0z. sugar 1 gill water Colouring if necessary 4 gill water
Cook this with the app: pantry check, scaling, and the assistant.