Wine 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 7. The excerpt below is the record exactly as published.
wine jelly (Recipes Nos. 8 or 18) A little sherry wine Red colouring Green colouring A little chartreuse 1 (Hight to nine persons) 2 ozs. COX'S INSTANT POWDERED GELATINE % pint water 10 ozs. loaf sugar 3 lbs. rhubarb Rind 4 lemon Red colouring Oream PINEAPPLE JELLY Peel and cut a pineapple inte small pieces, put into a saucepan with three cups of the water, simmer for half an hour. Strain inte another saucepan, add another cup of water, the Gelatine, sugar, rind and juice of lemon, crushed shell and beaten white of the egg. Keep hot for 20 minutes without boiling, strain intosmall wet pineapple moulds. When ready to serve, carefully disengage the jelly from the moulds and serve on a glass dish with the grated pineapple. PRUNE JELLY Wash the prunes, put them into « small basin, add half a cup of water, cover and steam until soft. Remove the stones and place the prunes in a wet mould. Put the Gelatine into a saucepan, add the water, sugar, wine, orange and lemon juice. St?r over the fire until the sugar is dissolved, then strain over the prunes. Serve with whipped sweetened cream. 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. RHUBARB JELLY Put the sugar, water, and lemon into a sauce- pan, bring to boiling point, add the rhubarb washed and sliced, simmer gently for half an hour, then strain. Add the Gelatine, stir till dissolved, add a few drops red colouring, then pour into a wet mould, turn out when set, and serve with cream, . Page 14 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
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Cook this with the app: pantry check, scaling, and the assistant.