Russian Jelly

Ingredients

• the Gelatine
• water
• curacao
• cloves
• cinnamon
• bay leaf
• Whites 2 eggs

Method

1. 1

   Put the Gelatine into a saucepan, add all the ingredients except the curacao.

2. 2

   Whisk over the fire till it just comes to the boil.

3. 3

   Lift the pan gently from the fire and let it stand on the side of the stove for 10 minutes.

4. 4

   Strain through a hot jelly-bag and when cool add the curacao.

5. 5

   Whisk about half of the jelly till it resembles a stiff froth.

6. 6

   Then fill a wet mould with alternate layers of the beaten spongy jelly and clear jelly.

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.

RUSSIAN JELLY Put the Gelatine into a saucepan, add all the ingredients except the curacao. Whisk over the fire till it just comes'to the boil. Lift the pan gently from the fire and let it stand on the side of the stove for Io minutes. Strain through a hot jelly-bag and when cool add the curacao. Whisk about half of the jelly till it resembles a stiff froth. Then fill a wet mould with alternate layers of the beaten spongy jelly and clear jelly. This is best performed by placing the mould in a basin of crushed ice, as it is essential that each layer of jelly should be set before the next is poured in. If carefully done this makes a most effective mould. SPICE JELLY Put the Gelatine into a saucepan, and add all the other ingredients saa the colouring. Beat until boiling, remove beater, allow to boil up, draw to one side, cover and leave for 5 minutes. Strain through a hot jelly-bag, add colouring, and pour into a wet mould. When set, turn out and garnish with cubes of sponge cake iced with pale green icing and a nut meat on top of each. STRAWBERRY JELLY Cut the strawberries in halves, put them into a saucepan with the water, allow them to remain for : hour, then add the Gelatine, whites and shells of eggs, lemon juice, and sugar. Beat till they boil, remove the whisk, draw to one side, cover and leave for Io minutes. Strain through a hot jelly-bag, add colouring and essence, pour into a wet mould, turn out when set and serve with whipped sweetened cream flavoured with strawberry essence. WINE JELLY Put the Gelatine into a saucepan, add all the ingredients except the wine. Beat till they boil, remove beater and allow to boil up. Draw to one side, cover, and leave for Io Page 15 (Bight te ten persons) 16 1} ozs COZR'S INSTANT POWDERED GELATINE 1 pint water 10 ozs. loaf sugar 1 gill rum p 2 cloves 2 inches cinnamon 1 bay leaf 1 teas Pinch of; nch of grated nutm Rinds 8 lemons ” Juice 6 lemons Rind 2 orange Juice 2 oranges Whites 2 eggs

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