Gloucester Jelly
From Cox's manual of gelatine cookery (copyright), 1938
A few spoonfuls may be dissolved in milk, tea, or broth. It is nourishing and easily digested.
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 45. The excerpt below is the record exactly as published.
GLOUCESTER JELLY 1 oz. COX’S INSTANT POWDERED GELATINE r gill hot water 2 quarts cold water I oz. ground rice I Oz. sago I oz. pearl barley
Cook this with the app: pantry check, scaling, and the assistant.