GINGER JELLY
From Cox's manual of gelatine cookery (copyright), 1938
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 6. The excerpt below is the record exactly as published.
GINGER JELLY. Six to seven persons 14 ozs. COX’S INSTANT POWDERED GELATINE 1# pints water 4 cloves + pint lemon juice A piece of cinnamon stick Rinds of 2 lemons 4 lb. Demerara sugar I oz. root ginger 2 teaspoonfuls vinegar Whites and crushed: shells of 2 eggs Crush the root ginger, put all the ingredients into a pan, and make as in Recipe No. 1. Instead of root ginger 1 gill of ginger wine may be used, omitting 1 gill of water. 12 5. COX’S MANUAL OF GELATINE COOKERY CIDER JELLY. Five to six persons 1} ozs. COX’S INSTANT POWDERED GELATINE 2 firm tart apples sliced $ pint water 6 ozs. loaf sugar I inch cinnamon stick 1 pint cider 3 cloves Whites and crushed shells of 2 eggs
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