Gelatine Jelly
From Principles of cookery, 1910
The key to gelatine desserts is proper proportions of gelatine and liquid, and the right temperature for different stages.
Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 8. The excerpt below is the record exactly as published.
gelatine jelly. The gelatine has been extracted for us in factories from bones of animals and needs no cook- ing, but must be dissolved and combined with liquid and flavoring. It is first softened in cold water, the time required varying according to the size of the parti- 20 PRINCIPLES OF COOKERY. cles of gelatine. Then it must be dissolved with boil- ing liquid. Use only as much boiling liquid as is neces- Geiatine Sary to dissolve the gelatine. The sugar, if that is to be used, added next, because it will dissolve more rapidly in a warm medium, and then is put in the fruit juice or whatever is to flavor the jelly
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