Sunday, March 2, 2008

Cox's Gelatine Recipes, 1930

IMG cox gelatine 1930

I hadn't known that there was any other kind of gelatin except Knox, but here's its rhyming rival, Cox, "used by good housewives since 1845." Knox gelatin came along in 1896, so it was the latecomer.

There is a special section for "Recipes for Use with Mechanical Refrigerators," but if you still had an icebox, that was all right too, you just couldn't make Frozen Apple Cream or Maple Fig Mousse.

I have got two recipes for you - a strange one, because those are fun, and a really good one - those are also fun, plus you might even want to make those kind.

I doubt that you will want to fill your sandwiches with the following, however:

Mint Filling For Sandwiches1 tablespoon Cox's Gelatine
4 tablespoons cold water
25 fresh mint leaves
4 tablesppons boiling water
1/8 teaspoon salt
Few drops green color
1 cup thick cream, whipped
2 tablespoons sugar
Unbuttered bread or crackers
Mix Gelatine with cold water. Cut mint leaves into small pieces, put them into a cup and add boiling water. Cover and soak thirty minutes, strain, pressing hard. Dissolve Gelatine over fire, add sugar, mint, water, salt, color, and cool. Fold in cream and turn into a shallow wet mold. When firm, turn out carefully, cut in thin slices and put between bread or crackers.

Not that it would be awful, just a little bit odd. But I would hold out for the Grape Fruit Lozenges, personally. I love the word 'lozenge' - despite its cough-droppy association. According to Wikipedia the word lozenge has been used in a medical context, i.e. the throat lozenge, since about 1530. The word comes from the French word for rhombus, "losange."

Grape Fruit Lozenges

1 tablespoon Cox's Gelatine
1 1/2 cups confectioner's sugar
8 tablespoons cold water
1/2 tablespoon corn or golden syrup
4 tablespoons grape fruit juice
Yellow color
Put one-half cup of the confectioner's sugar and four tablespoonfuls of cold water into a saucepan; when dissolved, add corn syup, bring to the boiling point, add Gelatine mixed with remainder of water, grape fruit juice and a few drops of yellow color. Sift remainder of sugar into a bowl, pour hot mixture into center, and allow it to cool. Work it with a wooden spoon until smooth. Spread mixture into a layer one inch thick in a wet pan, allow it to harden, cut into squares and roll in sugar.

Wouldn't this be lovely with pink grapefruit juice (and maybe a bit more fruit juice and less water), and tinted pink?

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