Milk Jelly

Ingredients

• 1 packet Green’s ‘Newstyle’ Jelly
• 4 pint Milk
• about 4 pint of Water

Method

1. 1

   Place the contents of the packet in a basin, pour on sufficient hot water to make half pint in all, stirring until dissolved.

2. 2

   When cold, stir in the cold Milk gradually.

3. 3

   Spoon into a wetted mould and leave until set.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 17. The excerpt below is the record exactly as published.

MILK JELLY. INGREDIENTS.—l packet Green’s ‘« Newstyle’”’ Jelly, 4. pint Milk and about 4 pint of Waiter. MrtHop.—Place the whole of the contents of the packet (that is the small Tablet and the Crystals) in a basin, pour on sufficient Hot Water (not boiling) to make } pint in all, taking care to stir until the Jelly is thoroughly dissolved. As soon as the Jelly is COLD, stir in the COLD Milk gradually. Spoon into a wetted mould and leave until set. In warm weather it is advisable to boil the Milk before using, but it must be allowed to become quite cool before adding to the cooled Jelly, otherwise it will curdle. TWO-COLOURED JELLY. Make a Raspberry, Strawberry or Vanilla Jelly in one basin, and stand aside to cool. Next make a Lemon, Orange or Pineapple Jelly in another basin, and stand that aside to cool. When the first Jelly made is quite cold and partly set (that is, when it has considerably thickened), spoon into a well wetted quart mould (or two pint moulds—placing half in each). When the second Jelly has become cool and reached the thickened state, spoon this on to the top of the first Jelly. Leave to set. JELLY SPONGE. Make a Jelly in the usual way in a basin. When the Jelly is quite cold and just beginning to set (in a syrupy state), add the White of one Egg (not whisked) and whisk all together thoroughly for about 10 minutes, or until it becomes quite frothy or spongy. (The most suitable utensil for this purpose is a Rotary Whisk as illustrated on the inside back cover). Stand in a cool place until set. out and serve. Cut FRUIT JELLY. Make a pint Jelly in the usual way in a basin. When quite cold and partly set, take a wetted mould and spoon in the Jelly, placing the Fruit in whatever position desired. Stand in a cool place until thoroughly set. EGG AND MILK JELLY. , ee INGREDIENTS.—1 Green’s ‘‘Newstyle” Jelly, 1 well-beaten Egg, rather less than 4-pint of cold Milk. MrtHop.—Place the whole of the contents of the packet (that is, the small Tablet and the Crystals) in a basin, pour on sufficient Hot Water to make half pint in all, taking care to stir until the Jelly is thoroughly dissolved. 28 As soon as it is cold, stir in the beaten Egg and sufficient Milk to make the whole quantity up to one pint. Spoon into a wetted mould and leave until set. In warm weather it is advisable to boil the Milk before using, but it must be allowed to become quite cool before adding to the Jelly, otherwise it will curdle. “BRYTONA” PUDDING APPLE FRITTERS “ QUICK” PUDDING GINGER PUDDING WwW SPONGE FLAN CARNIVAL CREAM. INGREDIENTS.—2 packets Green's “ Newstyle’’ Jelly, Strawberry Flavour, 4 pint Milk, } pint Cream. MetHop.—Dissolve the whole of the contents of 1 packet of Jelly (that is, the small Tablet and the Crystals) in sufficient Hot Water to make | pint in all. Stand aside to cool. Dissolve the other packet of Jelly in sufficient Hot Water to make $ pint in all, and leave to cool. When cool, stir in gradually 4 pint of cold Milk. Whisk the Cream until fairly stiff, and then very slowly add the Milk Jelly to this, stirring thoroughly. When both the clear 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’’ Jel

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