Cox's manual of gelatine cookery / J. & G. Cox, Limited.

  • J. & G. Cox Limited.
Date:
1935
Catalogue details

Licence: Public Domain Mark

Credit: Cox's manual of gelatine cookery / J. & G. Cox, Limited. Source: Wellcome Collection.

    14/76 page 12
    “ inch sinnamon + teaspoonful coriander seeds Whites and shells 2 eggs Some pink roge leaves 14 Oza. OOX’S INSTANT POWDERED GELATINE 3 lbs. cherries 4 ove. sugar Few drops red colouring 3 pint water Whipped cream 2 firm tart apples sliced 6 ozs. loaf sugar 1 pint cider Whisked whites and crushed shells of 2 eggs t water ch cinnamon 3 cloves 2 ozs. OOX’S INSTANT POWDERED GELATINE 1 pint water 1 pint claret +b. sugar I inch cinnamon 4 cloves 1 blade mace Rind and juice 2 small lemons 3} pint raspberry jam, ox syrup from fresh fruit Few drops red colouring Whites and shells 8 eggs Whipped cream 6 ae to six persons] oz. COX'S INSTANT POWDERED GELATINE + pint boiling water % pint orange juice Juice 1 lemon 6 ozs. sugar Some good figs Oream and iced caker en ice. Turn out and decorate with pink rose leaves. CHERRY JELLY Cook the cherries with the sugar and half a cup of the water ; when tender rub through a sieve, add the colouring and the gelatine dissolved in one cup of boiling water. Mix well, then divide into custard glasses, and when set place a spoonful of whipped sweetened cream on the top of each. Decorate with ripe stoned cherries. CIDER JELLY Put all the ingredients together into a saucepan and warm over the fire, stirring ali the time. Bring to the boil, set aside for a few minutes and strain into a mould. Less sugar should be used if sweet cider is employed. CLARET JELLY Put the Gelatine into a saucepan, add all the other ingredients except the cream and the colouring. Place over a slow fire and beat the mixture until it boils; remove the beater, draw to one side and allow to remain for 5 minutes. Strain through a scalded jelly-bag, then colour with red colouring. Pour into a wet mould. If preferred, turn into a ring mould and serve with whipped cream in the centre. FIG AND ORANGE JELLY Wash the figs, cut them into small pieces, measure rather more than half a pint, put them into a saucepan, cover with cold water and cook very slowly until tender. Strain and then put rather more than half a pint of the fig juice into a saucepan, add the Gelatine dissolved in the boiling water, the sugar, lemon, and orange juice. When
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