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.

    15/76 page 13
    beginning to set, add the figs and divide into small wet moulds. Turn out when set and serve with cream and iced cakes. GRAPE FRUIT JELLY Put the Gelatine into a saucepan, add all the ingredients except the wine, stir over the fire until they almost boil, then strain and add the sherry. Divide into small wet moulds. Turn out when set. This jelly is very good when served with whipped and sweetened cream. LEMON JELLY Put the water and Gelatine into a saucepan and stir in the other ingredients. Place the pan over the fire and beat continually until boiling. Remove the beater, draw the pan to one side of the stove, and allow to remain covered for 10 minutes. Strain through a hot jelly-bag. When cool, pour into a wet mould and turn out when set. MARASCHINO JELLY Put the Gelatine into a saucepan, add all the other ingredients except the silver leaf and cherries. Set the pan over the fire and whisk until the mixture boils. Remove, whisk, allow to boil up, then draw the pan to one side, cover, and leave for 1o minutes. Strain through a hot jelly-bag. When beginning to set, add the silver leaf and cherries and pour into a wet mould. Turn out carefully when set. ORANGE JELLY Put the Gelatine into a saucepan, add all the ingredients except the apricots and almonds ; beat over the fire till they boil, then remove the beater, allow to boil up, draw on one side, leave covered for Io minutes, then pour through a hot jelly-bag. Turn into a wet mould. Serve garnished with halves of apricots, the seeds of which have been removed and blanched almonds put in their place. Page 13 ‘oa £0 seven persons) “00x 8 INSTANT POWDBRED GELATINE i pint water 4 0zs. sugar 1g i grape fruit juice and pulp 2 teaspoonfuls lemon juice 8 tablespoonfuls sherry wine Fpers to seven persons} OOX’S INSTANT POWDERED GELATINE 5 pints water 4 pat lemon juice 4 cloves 1 teaspoonful coriander seeds Thinly cut rinds 8 lemons Whites 2 eggs slightly beaten, shells crushed 1 bay leaf pores to nine persons) Ozs8. OOX’S INSTANT 1 quart water }2 ozs. lump sugar 4 pint maraschino x pint pale sherry wine Juice and rind 2? lemons Juice 1 orange 8 cloves Sees poonful coriander seeds tes and shells 2 eggs A little pure silver lea 8 ozs. maraschino cherries (Six to seven persons] 1} ozs. OOX’S INSTANT POWDERED GELATINE Rind 4 oranges Juice § oranges Rind and juice 1 lemon 5 ozs. 8 2 inches cinnamon 1 bay leaf Whites and shells 2 eggs Bnoteh water to make i quart with orange and lemon juice fome halves of apricots Vew blanched slmonds
    digitised image 1
    digitised image 2
    digitised image 3