RIBBON JELLY
From Cox's manual of gelatine cookery (copyright), 1938
This dish is greatly improved by using a border mould for the jelly and afterwards filling the centre with whipped and sweetened cream.
Presented as published in 1938. 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 (copyright) (1938) by J. & G. Cox Limited, page 6. The excerpt below is the record exactly as published.
RIBBON JELLY. Six to seven persons I quart Lemon or Wine Jelly Red colouring (Recipe No. 1 or 2) Green colouring
Cook this with the app: pantry check, scaling, and the assistant.