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Strawberry Jelly

From Cox's manual of gelatine cookery, 1935
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

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.

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
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