Port Wine Drops
From Cox's manual of gelatine cookery, 1935
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 18. The excerpt below is the record exactly as published.
PORT WINE DROPS Put ali the ingredients into a saucepan, simmer over the fire for 10 minutes, then cool slightly, and strain into a wet plate. When set, cut into small neat rounds. RASPBERRY DELIGHT Dissolve the Gelatine and the sugar in the water and boil for 2 minutes. Then add the colouring and essence to taste. Have ready some tins dipped in cold water ; pour the mixture into these, making it about one Page 83 1 tin apricots 12 ozs. sugar 4 ozs. chopped nut meats 1 os. Oox’S INSTANT POWDERED GELATINE 1 Ib. sugar 2 gills water 2 tablespoonfuis orange essence 1 4 Oz, COX’S INSTANT POWDERED GELATINE 8 ozs, sugar + pint port wine Grated rind 4 lemon l inch cinnamon 1 oz. OOX’S INSTANT POWDERED GELATINE 1 ib. best losf sugar Carmine colouring Raspberry essence * pint cold water 13 74 75 76 rE 3 02. - OOX’S INSTANT POWDERED GELATINE 2 gills water 1 lb. sugar
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Cook this with the app: pantry check, scaling, and the assistant.