Spice Jelly

Ingredients

• the Gelatine
• water
• sugar
• colouring
• grated nutmeg
• cloves
• cinnamon
• 1 bay leaf bay leaf
• lumps sugar

Method

1. 1

   Put the Gelatine into a saucepan, and add all the other ingredients except the colouring.

2. 2

   Beat until boiling, remove beater, allow to boil up, draw to one side, cover and leave for 5 minutes.

3. 3

   Strain through a hot jelly-bag, add colouring, and pour into a wet mould.

4. 4

   When set, turn out and garnish with cubes of sponge cake iced with pale green icing and a nut meat on top of each.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 8. The excerpt below is the record exactly as published.

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 Crushed shelis 2 eggs 1 wineglassful curacao onfaul coriander [Seven to eight persons] 46 lL ozs 4 . COZ’S INSTANT POWDERED GELATINE 13 pints water 9 ozs. loaf sugar 6 cloves l inch cinnamon 1 blade mace 1 teas seeds Thinly cut rind 2 oranges Thinly cut rind 1 lemon Whites and shelis 2 aggs 1 teaspoonful red colouring Some iced cakes Bight to tem persons} a? 0zs. CO2’S INSTANT POWDERED GELATINE 1 1b. strawberries 3 lb. sugar 1 quart cold water Juice 1 lemon Whites and shells 2 eggs 1 tablespoonful strawberry essence Red colouring Whipped cream onful coriander [Six to seven persons) 1g 3 OZE ozs. COX’sS INSTANT POWDERED GELATINE 1} pints water $ pint sherry or Marsala wine Rind 1 lemon 1 gill lemon juiss 6 ozs. sugar 3 cloves 1 inch cinnamon 1 bay leaf 1 teaspoonful coriandaz seeds Whites and shells 2 eggs minutes. Strain. through a hot jelly-bag, add wine, then pour into a wet mould. Turn out when set. Savoury Jellies COX’S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW: ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. 49 14 ozs, OOX’S INSTANT POWDERED GELATINE 1% pint water or stock 2 dessertspoonfuls white vinegar 4 dessertspoonfuals Tarragon vinegar 2 dessertspoonfuls sherry 1 sprig parsley 2 bay leaves 1 blade mace 4 cloves 12 whole white psppera 1 inch cinnamon Rind and juice 1 lemon 1 level teaspoonful salt 2 lumps sugar

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