Jellies & Their Moulds by Peter Brears

Author:Peter Brears
Language: eng
Format: epub
Tags: COOKING / History
Publisher: Prospect Books
Published: 2010-12-18T16:00:00+00:00

Needless to say, there were no recipes for sweet jellies in her book, but she did include one for semolina and ground-rice moulds. Mrs Beeton had priced her rice blancmange at about 6d. the pint, one-sixth that of most of her jellies, showing how economical it was, especially for poorer families.14 In addition, as Mrs Buckton explained to the girls:15

Semolina is roughly ground wheat of a hard kind that contains a great deal of gluten and is very nutritious, because besides gluten it has all the other good things which wheat possesses. I shall put one tablespoonful into half a pint of milk, sweeten it with two teaspoonfuls of sugar, and let it simmer very gently on top of the oven for half an hour {she used a Yorkshire range with a hotplate over the oven}. It must be well stirred for the first ten minutes. As soon as it is ready I shall pour it into this basin that has been well rinsed out in cold water. When the semolina is cold it will turn out, and be very nice eaten with treacle, sugar, or preserve.

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