Milk Jelly

Ingredients

• 1 oz. gelatine
• ½ cup powdered sugar
• 1½ pints milk
• 1 tea-spoon vanilla

Method

1. 1

   Soak gelatine in a little milk for an hour.

2. 2

   Boil sugar and the rest of the milk together.

3. 3

   Add the gelatine until dissolved, then remove from heat.

4. 4

   Add vanilla and strain into a mould.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.

Milk Jelly I oz. gelatine § cup powdered sugar if pints milk 1 tea-spoon vanilla Soak the gelatine in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatine. When dissolved, take from the fire. Add the flavouring and strain into a mould. "Mousse aux Fruits Givres !, lb. sweet almonds I tea-spoon lemon juice 3 whites of eggs 3 ozs. powdered sugar Spinach colouring i pint whipped cream Sugared fruit Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir o o over the fire for two or three minutes. Take off and colour with green colouring. Put the o o whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 1(55). 1 1(5 Pastry Rook Orange Charlotte 5 oz. gelatine 1 cup powdered sugar | pint orange juice 1 scant cup water 4 eggs Lady fingers Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh. Pain aux Fruits 1 pint of fruit pulp 1 oz. gelatine

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