Dainty Desserts for Dainty People

Bearing in mind that this pamphlet was published in 1896, some recipes may be circulating today however with different ingredients. Still, it is an oddity. A rare glimpse into the home cook and what was contrived or rather supplied to them from grocers, manufacturers, and products. Glancing through this book there are a few recipes I would consider making, to which I would switch with fruit pectin. I am sure most of these recipes ran supreme back in the 1800's like chicken aspic, sardines in jelly, tomato jelly, and cake in jelly. Today less so.

In this 32 page promotional cooking pamphlet comes an acclaimed page from Knox Gelatine themselves listing an approved and used by noted teachers of cookery at the time, and there are the testimonials that follow. Thought I would share the wine jelly recipe as it would be good when serving cheese.       

Knox Gelatine Wine Jelly

--------------------------------------------------

1 box Knox's Sparkling Gelatine

1/2 pint cold water 

1 quart boiling water

1 1/2 cups sugar

1/2 pint wine

Juice of 2 lemons

Soak 1 box of Sparkling Gelatine in 1/2 pint cold water 5 minutes; add 1 quart boiling water, 1 1/2 cups sugar, and stir until dissolved; add 1/2 pint wine and juice of 2 lemons; strain and pour into mould.

I also wanted to include a more up to date version of this recipe...

Wine Jelly 

-----------------------------------------

3 cups of sugar

2 cups of wine

1 pouch Certo liquid pectin

Measure sugar and wine into a large saucepan. Cook and stir over medium heat until sugar is dissolved... about 4 to 7 minutes. Do not boil remove from heat.

Stir in the fruit pectin and mix well. Skim off foam, if necessary.

Pour quickly into warm sterilized glasses. Cover at once with new or sterilized lid (they usually come as a two piece lid set), filling up 1/4 inch (0.5ml) from rim.   

Note: you may also add 1/4 cup of lemon juice to this recipe. 

And what would be a PD Day without cupcakes... Have a great weekend everyone! - JD