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.

    17/76 page 15
    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 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
    digitised image 1
    digitised image 2
    digitised image 3