Recipes > Desserts > Gelatin Desserts

Gelatin Desserts

• Apple Jelly
• Arrowroot Jelly
• Calf's Foot Jelly
• Champagne Jelly
• Cider Jelly
• Coffee Jelly
• Cranberry Jelly
• Fruit Jelly
• Lemon Jelly
• Orange Jelly
• Pineapple Jelly
• Prune Jelly
• Strawberry Jelly
• Wine Jelly

• A White Jelly with Almonds
       from The Queen-like Closet or Rich Cabinet (1672)
• Amber Pudding
       from The Healthy Life Cook Book (1915)
• Banana and Grape Juice Jelly
       from Better Meals for Less Money (1917)
• Best Sort of Hartshorn Jelly to serve in a Banquet
       from The Queen-like Closet or Rich Cabinet (1672)
• Blancmange
       from The Easiest Way in Housekeeping and Cooking (1903)
• Bread Jelly
       from Directions for Cookery, in its Various Branches (1840)
• Bread Jelly
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Buttercup Jelly
       from Civic League Cook Book (1913)
• Chocolate Jelly
       from The Healthy Life Cook Book (1915)
• Claret Jelly
       from My Pet Recipes, Tried and True (1900)
• Claret Jelly
       from The Skilful Cook (1905)
• Claret Jelly for Sweet Sandwiches
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Coloured Jelly, to mix with or garnish other Jelly
       from The Lady's Own Cookery Book (1844)
• Columbian Pudding
       from The Boston Cooking-School Cook Book (1896)
• Croquant of Oranges
       from The Skilful Cook (1905)
• Currant Jelly
       from Miss Parloa's New Cook Book
• Dantzic Jelly
       from The Century Cook Book (1901)
• Dutch Flummery
       from The Book of Household Management (1861)
• Fine Cullis or Jelly
       from The Queen-like Closet or Rich Cabinet (1672)
• Fruit Chartreuse
       from The Boston Cooking-School Cook Book (1896)
• Fruit Gelatine Pudding
       from Civic League Cook Book (1913)
• Gelatine Custard
       from Cloud City Cook-Book (1889)
• Gelatine Pudding
       from The Easiest Way in Housekeeping and Cooking (1903)
• Gelatine Pudding (Pink)
       from My Pet Recipes, Tried and True (1900)
• Gelatine, With Fruit
       from My Pet Recipes, Tried and True (1900)
• Gelatine, with Fruit
       from Recipes Tried and True (1894)
• Gelée Russe
       from Desserts and Salads (1920)
• Gelée à la Moscovite
       from Desserts and Salads (1920)
• Ginger Jelly
       from Mrs. Wilson's Cook Book (1920)
• Gloucester Jelly
       from The Lady's Own Cookery Book (1844)
• Grape Jelly
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Gâteau aux Pommes
       from The Skilful Cook (1905)
• Gâteau de Cerise
       from The Skilful Cook (1905)
• Hartshorn Jelly
       from The Lady's Own Cookery Book (1844)
• How to Prepare Isinglass Jelly
       from A Plain Cookery Book for the Working Classes (1852)
• Isinglass Jelly
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Isinglass or Gelatine Jelly
       from The Book of Household Management (1861)
• Jaune-Mange
       from Directions for Cookery, in its Various Branches (1840)
• Jellied Fruit
       from Recipes Tried and True (1894)
• Jellied Fruit
       from The Century Cook Book (1901)
• Jellied Walnuts
       from The Boston Cooking-School Cook Book (1896)
• Jellies With Fruits (Macedoine)
       from The Century Cook Book (1901)
• Jelly Moulded With Fresh Fruit, or Macedoine de Fruits
       from The Book of Household Management (1861)
• Jelly Whip
       from The Suffrage Cook Book (1915)
• Jelly and Ice
       from The Easiest Way in Housekeeping and Cooking (1903)
• Jelly in Glasses
       from The Boston Cooking-School Cook Book (1896)
• Jelly of Peaches
       from Desserts and Salads (1920)
• Jelly of Two Colours
       from The Book of Household Management (1861)
• Leftover Fruit Mold
       from Foods That Will Win the War and How to Cook Them (1918)
• Liqueur Jelly
       from The Book of Household Management (1861)
• Macedoines
       from The White House Cookbook (1887)
• Marshmallow Whip
       from Woman's Institute Library of Cookery, Volume 4
• Mock Ice
       from The White House Cookbook (1887)
• Mulled Jelly
       from The White House Cookbook (1887)
• Mulled Jelly
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Neapolitan Jelly
       from The International Jewish Cook Book (1919)
• Nourishing Jelly
       from The Lady's Own Cookery Book (1844)
• Noyeau Cream
       from The Book of Household Management (1861)
• Open Jelly With Whipped Cream
       from The Book of Household Management (1861)
• Peach Fromage
       from Desserts and Salads (1920)
• Peach Sponge
       from Miss Parloa's New Cook Book
• Plain Gelatine
       from Woman's Institute Library of Cookery, Volume 4
• Plum Pudding Jelly
       from The Century Cook Book (1901)
• Prune Mould
       from The Golden Age Cook Book (1898)
• Pudding à la Macédoine
       from The Boston Cooking-School Cook Book (1896)
• Raspberry & Currant Jelly
       from The Healthy Life Cook Book (1915)
• Raspberry Jelly
       from Desserts and Salads (1920)
• Rhubarb Gelatine
       from Mrs. Wilson's Cook Book (1920)
• Rhubarb Mould
       from The Art of Living in Australia (1893)
• Ribbon Jelly
       from The Century Cook Book (1901)
• Rice Jelly
       from Directions for Cookery, in its Various Branches (1840)
• Rice Jelly
       from Desserts and Salads (1920)
• Rice Water or Jelly
       from Public School Domestic Science (1898)
• Riz Conde
       from The Belgian Cookbook (1915)
• Rose Jelly
       from Desserts and Salads (1920)
• Royal Diplomatic Pudding
       from The Boston Cooking-School Cook Book (1896)
• Russian Jelly
       from The Boston Cooking-School Cook Book (1896)
• Sabayon of Oranges
       from Desserts and Salads (1920)
• To Clarify Gelatine
       from Desserts and Salads (1920)
• To Clarify Syrup For Jellies
       from The Book of Household Management (1861)
• To Make Cristal Jelly
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Good Jelly
       from The Queen-like Closet or Rich Cabinet (1672)
• To Unmold Jelly
       from The Century Cook Book (1901)
• To clear Jellies
       from The Skilful Cook (1905)
• To make Almond Flummery
       from English Housewifry (1764)
• To make Calf's Foot Flummery
       from English Housewifry (1764)
• Trotter Jelly
       from The Lady's Own Cookery Book (1844)
• Variegated Jelly
       from The White House Cookbook (1887)
• Whipped Jelly
       from School and Home Cooking (1920)
• Whips
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers