Rhubarb Jelly

Ingredients

• 1 lb. Rhubarb
• ozs. Cox’s Gelatine
• 6 ozs. Loaf Sugar
• i gill of cold Water
• A little Lemon Rind
• A few drops Cox’s Cochineal

Method

1. 1

   Soak the Gelatine in the cold water for about ten minutes, and then dissolve gently over the fire.

2. 2

   Wipe the rhubarb with a damp cloth and cut into short lengths.

3. 3

   Stew until quite tender with the sugar and lemon rind, and remove the latter when the fruit is cooked.

4. 4

   Pass through a hair sieve, add the dissolved Gelatine, make up the mixture to a quart, add a few drops of cochineal, mix well and pour into a plain or decorated mould.

5. 5

   Set aside until firm.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 5. The excerpt below is the record exactly as published.

RHUBARB JELLY. I lb. Rhubarb. ozs. Cox’s Gelatine. 6 ozs. Loaf Sugar. i gill of cold Water. A little Lemon Rind. A few drops Cox’s Cochineal

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