Spanish Jelly

Ingredients

• 1 pint Jelly
• 3 oz. Pistachio Nuts (blanched and free from skin)
• 1 pint of any Cream (such as Vanilla, Peach, Ginger, etc)
• A few drops Cox’s Cochineal

Method

1. 1

   Pour the cream smoothly on two dishes, and colour one with the cochineal.

2. 2

   When cold, stamp it out in pretty shapes with a small fancy cutter.

3. 3

   Pour about two inches of the jelly into a mould, and let set, then scatter in the rounds of cream and a few whole pistachio nuts with enough jelly to set them.

4. 4

   Let stand till firm, then continue to fill the mould with alternate layers of the jelly and rounds of cream until the mould is full.

5. 5

   Let stand until set, then turn out quickly onto a cold dish.

6. 6

   Serve with slightly sweetened whipped cream round.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 26. The excerpt below is the record exactly as published.

SPANISH JELLY. !•! ■ !' I pint Jelly (as per Recipe l or ^ oz. Pistachio Nuts (blanched !■ 3)' and free from skin). || I pint of any Cream (such as A few drops Cox’s Cochineal

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