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

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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 

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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 

Jelly Roll ~ Part 2

I knew my attempt at making another jelly roll would happen sooner than expected and here it is, in all it's rolled up glory. This recipe was by far the better one. With a pliable spongy cake that rolled effortlessly and oozed crimson jam.  


Jelly Roll
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3 large eggs
1 cup of casters sugar
1/3 cup cold water
1 teaspoon vanilla
3/4 cup all purpose flour OR 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
icing sugar, for dusting the tea towel and sprinkling on the finished cake 
about 2/3 cup jelly or jam of your choice
1 clean tea towel

Preheat oven to 375ºF. Line a jelly roll pan (15.5 x 10.5 x 1 inch) with parchment paper or waxed paper or aluminium foil. If using waxed paper or foil grease generously.

Beat the eggs in a bowl with an electric mixer on high speed for 5 minutes or until very thick and lemon coloured. Gradually beat in the sugar. On low speed beat in the water and vanilla. Gradually add the flour, baking powder and salt, just beating until batter is smooth. Pour into the prepared pan, spreading to the corners. 

Bake for 12 to 15 minutes or until toothpick inserted in the centre comes out clean. Immediately loosen cake from the edges of the pan and turn upside down onto a clean tea towel generously sprinkled with icing sugar. Carefully remove the paper. Trim off stiff edges of cake, if necessary. While the cake is hot, carefully roll cake and towel from narrow end. Cool on wire rack for at least 30 minutes. 

Unroll cake and remove the sugared tea towel. Beat the jam or jelly slightly until soften; spread over cake. Roll up the cake. Sprinkle with icing sugar. 

Just waiting to be sliced. Sweet and definitely worth another try.  


Hope everyone is having a good week so far. - JD