Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| Fruit Juice | not in our table | 0 |
| Water | not in our table | 0 |
| Animal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cup of sugar
- 3 drops of extract of rose
- 3 cups fruit juice the water is that in which the gelatine is to be cooked
- an ounce of animal gelatine
- 2 tablespns
- 4 cups
- 16 cups
- 4 qts
- 1/2 less of gelatine
- one variety alone
- 1/4 grape
- 3/4 peach
- 1 cup water 3 cups fruit juice the water is that in which the gelatine is to b
- 12 good sized individual molds
- salt
- lemon juice
Directions
Boil to a thin syrup 1 pt. of water and 1½ cup of sugar, add a very little salt, a trifle of red fruit color and 1-3 drops of extract of rose with or without 1 or 2 tablespns. of lemon juice.
Serve with snow pudding or blanc mange.
For =Red Sauce=, slice a rich red beet into the water, let stand 15-20 m. in a hot place without boiling, strain, add sugar and at the last, lemon or vanilla flavoring or both, with lemon juice.
VEGETABLE GELATINE
In the seaweed, Agar Agar, which comes from the rocky coasts of the East India islands, we have a most delightful vegetable gelatine. Besides being clean and pure and sweet, it is inexpensive. An ounce of Agar Agar will solidify from two to four times as much liquid as an ounce of animal gelatine. The method of its use is very simple.
Directions
Pour water that feels quite hot to the finger over the gelatine and let it stand covered in a warm place for an hour or longer. When ready to use, drain and to the hot water drained off add sufficient boiling water to make 4 cups (1 qt.) for each ounce of gelatine. Pour over gelatine and cook (taking care that it does not boil over) in covered vessel until clear, which will be in not over 2 or three minutes if the gelatine was well soaked.
For fruit juices and nearly all liquids, 1 oz. is sufficient for 16 cups (4 qts.), including the water in which it was boiled. The exceptions will be noted in the recipes. This proportion makes that delicate, quaking jelly always so desirable.
In warm weather a little more gelatine may be required, and the proportions vary slightly with different qualities of gelatine.
Secrets of Success
Keep cooked gelatine warm by setting dish in hot water (may be cooked in inner cup of double boiler, then set into outer boiler) until ready to use.
Leave molds quite wet. Set in cold room or on ice or in ice water. When cold surroundings are not obtainable, use a smaller proportion of liquid. Do not unmold until just before serving time.
If for any reason gelatine becomes solidified or partly so after boiling, before molding, boil it up again as nothing less than boiling heat will make it smooth.
When the gelatine is to be cooked in stock or milk, do not have water for soaking quite so hot.
Unless a very transparent jelly is desired, straining after cooking is unnecessary with a good quality of gelatine. The very cheapest quality may require several strainings but I question the economy of its use. Strain, if at all, through a double thickness of cheese cloth (wrung out of hot water) into a hot vessel.
Pour cooked gelatine into liquid all at once, stir just enough to mix well, and turn immediately into molds. Do not stir while cooling.
For freezing, use ⅓-½ less of gelatine and ⅓ more of sugar in recipes.
To unmold jelly, run a thin bladed knife around the edge carefully, when necessary; turn the dish on which it is to be served over it and invert quickly; shake gently. If the mold was not drained too much, there will be no necessity for using a warm, wet cloth or warm water to loosen jelly.
Use jellies with fresh pineapple the day they are prepared.
When whipped cream is used, add all or a part of the sugar to it before mixing it with the other ingredients.
The whites of the eggs must be beaten with all or nearly all of the sugar of the recipe to combine well.
If directions are followed carefully, vegetable gelatine desserts will be found among the easiest to prepare, as well as very delightful.
The recipes are all for Agar Agar or gelatine in bulk.
In each recipe, the quantity of water in which the gelatine is to be cooked immediately follows it.
Fruit Jellies
The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and currant, strawberry and pineapple, and grape and peach (¼ grape and ¾ peach). Cherry, cranberry, gooseberry, apricot and orange are among the many juices suitable for jellies.
The fruit itself cut fine may sometimes be used in connection with the juice, pineapple especially.
The addition of lemon juice gives character to nearly all fruits. Add water and sugar to make not too rich.
Jellies may be served plain, with fruit juices, or with whipped cream or custard; or with egg or whipped cream sauce.
When obtainable, the fruit and leaves of the fruit used in the jelly make suitable decorations.
_Proportions_--
¼ oz. gelatine 1 cup water 3 cups fruit juice
The water is that in which the gelatine is to be cooked. Prepare the juice, cook the gelatine (after soaking) and pour it, _all at once_, into the juice. Stir just enough to mix well and pour into molds. This quantity will make about 12 good sized individual molds.