Ribbon Jelly
From Cox's manual of gelatine cookery, 1935
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.
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
Nutrition per serving
1162Calories
5 gProtein
37 gCarbs
83 gFat
Full nutrition (31 nutrients)
Calories1162 kcal
Protein5.2 g
Carbohydrates37 g
Fiber0 g
Sugars2.6 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium69 mg
Potassium444 mg
Calcium162 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus155 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Caffeine0 mg
Water307 g
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.
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
Cook this with the app: pantry check, scaling, and the assistant.