Coxe’s Gelatine
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Soak 1½ ounces of gelatine in ½ cup of cold water for 5 minutes.
Heat 3 pints of water or fruit juice until warm.
Add the soaked gelatine to the warm liquid and stir until dissolved.
Pour into a mold and refrigerate until set.
For flavor, add wine, lemon juice, or rose water before pouring into the mold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a firm, wobbly gel as it cools.
- Water, fruit juice, or wine and water
- Forms the bulk of the liquid that the gelatine sets into.
The step that matters
Dissolving the soaked gelatine. Gelatine must be fully dissolved in warm liquid, not boiling, before pouring. Undissolved granules leave gritty spots, and overheating can weaken the gel's ability to set firmly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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