MARBLE JELLY

Ingredients

• 1 quart Lemon or Wine Jelly
• Carmine
• Green colouring

Method

1. 1

   Divide the jelly into four parts, having one part larger than the other three.

2. 2

   Take one of the smaller parts and whisk till stiff and frothy.

3. 3

   Add a little carmine to one of the small parts, and green colouring to the other, and whisk these also till stiff and frothy.

4. 4

   Have ready a wet mould, and pour into it a layer of the jelly which has not been whisked.

5. 5

   This must be cold, but must not be setting.

6. 6

   Put in a layer of spoonfuls of the coloured frothed jellies, and put aside till this is set.

7. 7

   Continue till the mould is almost full, fill up with liquid jelly, and leave till set.

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.

MARBLE JELLY. Six to seven persons 1 quart Lemon or Wine Jelly Carmine (Recipe No. 1 or 2) Green colouring

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