Jellies whipped or with whipped cream or ice cream

Three recipes to beat jelly to a froth, like the old Jell-O dessert - except from two centuries ago, and the jelly is made from isinglass, hartshorn, or calves' feet. Or just fill with whipped cream or ICE cream...

Of Whipt Jellies
After preparing one of the jellies, pour a fourth part of it in a mould, which you have previously put in ice. As soon as the jelly is set a little, take the mould off the ice and put in its stead a small bason or pan, in which you pour the remainder of the jelly. Beat it up quickly, with a whisk made of box twigs, in the same manner as you beat up eggs; and the moment the small air-bladders, which form the froth, are of the size of pins' heads, pour it into the mould, which you replace immediately in the ice, where it should remain three-quarters of an hour, and then be taken out in the usual manner.

N. B. In case the jelly should set too quickly, gradually mix with it a spoonful of warm water. These kinds of jellies require less isinglass than the others.
Careme, Marie Antonin. The Royal Parisian Pastrycook and Confectioner. [1815 French]  London: 1834 

Orange Souffle

Orange souffle, is orange jelly put into a pan, and whisked until nearly stiff; then put in the mould: garnish with China orange.
Nutt, Frederick.  The Imperial and Royal Cook.  London: 1809 

Whipped Jelly or Show Pudding 

Make a wine or lemon jelly. Place it in a bowl on ice; when it is cold, but before it begins to harden, beat it with a Dover beater until it becomes white and a mass of froth. Turn it into a mold to harden. Serve with it a sauce made of boiled custard, or any preserve that will go well with the flavoring, or a compote of orange or any fruit.

Ronald, Mary. The Century Cook Book, 1895

Wine Jelly with Whipped Cream 

A very acceptable combination of gelatine jelly made with one-third sherry or any good wine; served in saucer of whipped cream, or in a whole mould with whipped cream around it.

Jelly with Ice Cream— Same plan as with whipped cream and best in hot weather.

Whitehead, Jessup. The Steward's Handbook and Guide to Party Catering. Chicago: 1889

Rhubarb Jelly with Whipped Cream.

Wash and cut in 3/4 inch pieces 1 pound of fresh rhubarb. Put into a baking dish with 1 cup granulated sugar, 1 cup water, 1 ½ inch piece Canton ginger, 3 shavings lemon peel, ¾ inch long. Cover, bake in oven until tender. Remove from oven; cool, and pick out lemon peel and ginger. To this add 2 level teaspoons granulated gelatine and the package of coloring found in each box, previously soaked in ½ cup cold water and dissolved over hot water. Lastly add 1 tablespoon lemon juice. Turn the mixture into fancy ring mold which has been chilled, and wet with cold water. Place on ice. When thoroughly chilled, turn on fancy platter, heap whipped cream in center and drop large spoonfuls around mold of jelly. Garnish each with a Maraschino cherry.

The Mendelssohn Club Cook Book.  Rockford, Ill: 1909

©2016 Patricia Bixler Reber
Researching Food History HOME