Cox's manual of gelatine cookery (copyright) / J. & G. Cox Limited.

  • J. & G. Cox Limited.
Date:
1938
Catalogue details

Licence: Public Domain Mark

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

    85/96 page 83
    oz. COX’S INSTANT POWDERED GELATINE gill hot water 3 ozs. castor sugar pint thick cream Whites of 2 eggs stiffly whisked pint ripe strawberries Carmine to colour gill whipping cream and castor sugar to sweeten HOH dH oH AH Rub the strawberries through a hair sieve. Add the sugar and the Gelatine dissolved in the hot water. Half whip the cream, and add the strawberry mixture to it. Colour with a few drops of carmine. When cool, fold in the stiffly beaten whites of 2 eggs. Freeze and serve with fresh berries and whipped sweetened cream as decoration. Page Eighty-three
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