Jelly

Ingredients

• 1 packet Green's Sponge Mixture
• 1 packet Green's ‘““ Newstyle’’ Jelly (Raspberry ov Strawberry Flavour)
• 2 Eggs

Method

1. 1

   Make a flat Sponge in a Roll Tin as per directions.

2. 2

   When cold, prepare the Jelly using 1.25 pints of water.

3. 3

   Place the Sponge in a glass dish and pour the Jelly over.

4. 4

   Leave to set.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 18. The excerpt below is the record exactly as published.

Jelly and the Jelly Cream have thickened a little, put 3 or 4 tablespoonsful of clear Jelly into a well-wetted quart mould, gently add about half of the Jelly Cream, then the remainder of the clear Jelly and finally the other half of the Jelly Cream. Leave to set. (See Coloured Illustration on page 30). MOUSSE AU CITRON. INGREDIENTS.—1 packet Green's “ Newstyle’’ Jelly, Lemon Flavour, 1 pint of Milk, 2 Eggs, 3 or 4 tablespoonsful of Cream. MetTHopD.—Bring the Milk to the boil and pour on to the Eggs which have been previously well whisked, Stim. all-the tune. . Return to, the saucepan and stir over a gentle heat for a few minutes to thicken a little, being careful not to allow the mixture to boil. ; Stand in a cool place until it is quite ORANGE cold, then stir in 38 tablespoonsful of Cream. Next place the whole of the contents of the packet of Jelly (that is, the small Tablet and the Crystals) in a basin, pour on sufficient Hot Water (not boiling) to make 4 pint in all, taking care to stir until the Jelly is thoroughly dissolved. WS Soon-as the Jelly is cold, stir gradually into the Egg Custard. Pour into a wetted quart mould and leave until set. Turn out and serve with Cream. TRIFLE. INGREDIENTS .—1 packet Green's “ Newstyle’’ Jelly, Orange Flavour, 1 Juicy Orange, the about half a Sponge Sandwich made from Green’s Sponge Mixture, Six- pennyworth of Cream. MeETHOD.—Cut up the half Sponge Sandwich and arrange in a glass dish or in about 6 Sundae Glasses. Dissolve the Jelly in sufficient Hot Water to make one pint in all, and White. of <b =Bag,.. when thoroughly dissolved, pour half into a pint basin and leave to cool. Add ithe: Juice ‘of ‘the Orange to the other half pint of Jelly and pour over the Sponge Sandwich. When the basin of Jelly has cooled and begins to thicken, add the White of Egg (un- whisked) and whisk for five or six minutes to a Jelly Sponge (see Recipe on Page 28). Pour this over the Jelly and Sponge Sandwich, and when set cover with the Cream (unwhisked). CHOCOLATE TRIFLE. Make a Sponge Sandwich from Green’s Chocolate Sponge Mixture, spread with Jam when cold, cut up, and place in a glass dish. Soak with Sherry, and cover with a pint of Green’s Custard or some Whipped Cream. Decorate with Blanched Almonds. CHOCOLATE MOULD TRIFLE. Make a Sponge Cake with Green’s Sponge Mixture, and when cold, cut up and soak with Fruit Juice, Hot Milk or Sherry. Take a packet of Green’s - Chocolate Mould (Chocolate Blanc Mange) and make according to direc- tions, but use 14 pints Milk. When this thick ‘‘ Chocolate Custard’ has cooled a little, pour on to the Sponge. Sprinkle with Desiccated Cocoanut and serve cold. PEAR MOULD. INGREDIENTS.—1 packet Green's Sweetened Custard, 1 pint Milk, 1 packet Green's ‘ Newstyle’’ Jelly, Orange Flavour, 1 small Tin of Pears, a little Whipped Cream tf desired. MrtrHop.—Make the Custard as per directions on the packet. Place the whole of the contents of the ‘‘Newstyle”’ Jelly packet (that is, the small Tablet and the Crystals) in a basin, and pour on sufficient Hot Water (not boiling) to make } pint in all, taking care to stir until the Jelly is thoroughly dissolved. When the Custard and Jelly have cooled a little, add the Custard gradually to the Jelly, stirring well all the time. Rinse a fairly flat-shaped quart mould with cold water, pour the mixture into it and leave to set. Turn out into a glass dish, stand the Pears up around the mould and pour the Syrup all over. If Cream is used, pile it on the top. VALENCIA SPONGE. INGREDIENTS.—l packet Green's Lemon, Almond or Madeira Sponge Mixture, 2 Eggs, a few Almonds, a little Sherry, 1 pint Green’s Custard, a good pinch of Salt. METHOD.—Beat the Eggs thoroughly with Salt, add by degrees the Sponge Mixture. Put the batter into a well- greased mould, and bake in a moderate oven for 30 minutes. When cold, place the Sponge in a glass dish and soak with Sherry, blanch and cut up the Almonds and decorate. Make a pint of Green’s Custard and pour round the Sponge. (Regulo Setting No 5) SUSSEX JUNKET. INGREDIENTS.—One Green's Junket Tablet, 1 pint of new or Pasteurised Milk, a litile grated Nutmeg or Chocolate. METHOD.—Place one Green’s Junket Tablet in a teacup with a tablespoonful of cold water and allow to dissolve, breaking up and occasionally stirring with a spoon. (It 1s unnecessary to crush the dry tablet before dissolving). Warm very gently one pint of new or Pasteurized Milk to just above blood heat (luke warm—98/109°F.) and then carefully stir in the tablet solution, rinsing out the teacup with a little of the warm milk to make sure that the whole of the solution is used. Transfer to a shallow dish or individual glasses and allow to remain undisturbed for about 15 minutes, when the Junket should be firmly set and ready to serve. Sprinkle lightly with grated Nutmeg or Chocolate. N.B.—lIfa slightly sweetened Junket is desired, add one teaspoonful of sugar to the milk prior to the intro- duction of the tablet solution. APRICOT BASKETS. INGREDIENTS.—1 packet of Green's ** Flanpack,”’ 1 fairly small Egg, } 02. Butter, 8 half Apricots (Tinned), Angelica. Metuop.—Follow the Directions -given on Page 3 for making 8 “ Flanlets’’ from one packet of Green’s ‘‘ Flanpack.’’ Dissolve the packet of Jelly Filling Crystals in 8 or 9 tablespoonsful of hot water (not boiling), and when quite cold and Ye a2 beginning to set, put into the “ Flanlets.”” Drain the Syrup from the Apricots and place one half in each “‘ Flanlet,’’ cut side uppermost, and press slightly. Put a little Whipped Cream into each Apricot. Cut 8 strips of Angelica about four inches long and leave in warm water for a few minutes to make them pliable, then stick one into each of the ‘ Flanlets ’’ so as to form a handle. (Regulo Setting No. 6) ae CHARLOTTE RUSSE. INGREDIENTS.—l packet Green’s “ Newstyle’”’ Jelly, Stvawberry Flavour, 4 pint Cold Milk, about sixpennyworth of Cream, 12 or more Sponge Fingers as made from Green's Sponge Mixture. MeETHOD.—Dissolve the Jelly in sufficient Hot Water to make } pint in all. When cool take about 2 table- spoonsful and put into a Charlotte Mould or a_ straight-sided basin. Arrange the Sponge Fingers to stand up round the side of the basin and to overlap slightly. Add the § pint of Cold Milk gradually SPONGE to the remainder of the cool Jelly: stirring all the time. Whisk the Cream until fairly stiff, and then slowly stir the Milk Jelly into z€) When the Jelly Cream has thickened a little, spoon into the mould or basin, taking care not to disarrange the Sponge Fingers. Leave to set. If necessary, cut the Fingers down to the level of the mould before serving. In warm weather it is advisable to boil the Milk before using, but it must be allowed to get quite cold before adding to the cooled Jelly, otherwise it will curdle. JELLY. INGREDIENTS.—l packet Green's Sponge Mixture 1 packet Green's ‘““ Newstyle’’ Jelly (Raspberry ov Straw- berry Flavou

Cook this with the app: pantry check, scaling, and the assistant.