Rhubarb Jelly

Ingredients

• 3 lbs. rhubarb
• sugar
• water
• lemon
• the Gelatine
• red colouring
• cream

Method

1. 1

   Put the sugar, water, and lemon into a saucepan, bring to boiling point, add the rhubarb washed and sliced, simmer gently for half an hour, then strain.

2. 2

   Add the Gelatine, stir till dissolved, add a few drops red colouring, then pour into a wet mould, turn out when set, and serve with cream.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.

3 lbs. rhubarb Rind 4 lemon Red colouring Oream PINEAPPLE JELLY Peel and cut a pineapple inte small pieces, put into a saucepan with three cups of the water, simmer for half an hour. Strain inte another saucepan, add another cup of water, the Gelatine, sugar, rind and juice of lemon, crushed shell and beaten white of the egg. Keep hot for 20 minutes without boiling, strain intosmall wet pineapple moulds. When ready to serve, carefully disengage the jelly from the moulds and serve on a glass dish with the grated pineapple. PRUNE JELLY Wash the prunes, put them into « small basin, add half a cup of water, cover and steam until soft. Remove the stones and place the prunes in a wet mould. Put the Gelatine into a saucepan, add the water, sugar, wine, orange and lemon juice. St?r over the fire until the sugar is dissolved, then strain over the prunes. Serve with whipped sweetened cream. RIBBON JELLY Divide the jelly into three equal parts, colour one part with red colouring and flavour with sherry ; leave one part plain; colour the third with green colouring and flavour with chartreuse. Pour the green part into a wet mould, then the plain, then the pink jelly. Great care must be taken that each layer is perfectly firm before pouring in the other, or the effect will be spoiled. Turn out when set. The appearance of this dish is greatly improved by using a border mould for the jelly and afterwards filling the centre with whipped and sweetened cream. RHUBARB JELLY Put the sugar, water, and lemon into a sauce- pan, bring to boiling point, add the rhubarb washed and sliced, simmer gently for half an hour, then strain. Add the Gelatine, stir till dissolved, add a few drops red colouring, then pour into a wet mould, turn out when set, and serve with cream

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