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Fruit Jellies

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Jellies that are very well flavored can be made with fresh fruit, raspberries, strawberries, apricots, or even rhubarb, using the proportions of one ounce of gelatine (in cold weather) to every pound of fruit puree.
  2. In hot weather use a little less gelatine.
  3. As the fruit generally gives a bad color, you must use cochineal for the red jellies and a little green coloring for gooseberry jellies.
  4. The gelatine is of course melted in the fruit puree and all turned into a mold.
  5. You can make your own green coloring in this way.
  6. Pick a pound of spinach, throwing away the stalks and midrib.
  7. Put it on in a pan with a little salt and keep the cover down.
  8. Let it boil for twelve minutes.
  9. Then put a fine sieve over a basin and pour the spinach water through it.
  10. Strain the spinach water once or twice through muslin;
  11. it will be a good color and will keep some time.
  12. Orange and lemon jellies are much more wholesome when made at home than those made from bought powders.
  13. To the juice of every six oranges you should add the juice of one lemon, and you will procure twice as much juice from the fruit if, just before you squeeze it, you let it soak in hot water for three or four minutes.