Gloucester Jelly
From Cox's manual of gelatine cookery, 1935
Nourishing and easily digested.
Presented as published in 1935. 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 (1935) by J. & G. Cox Limited, page 35. The excerpt below is the record exactly as published.
GLOUCESTER JELLY Put all the ingredients into a saucepan and boil gently until the liquid is reduced to one quart (about 2 hours) ; strain and put aside until wanted. it may be sweetened and flavoured
Cook this with the app: pantry check, scaling, and the assistant.