Here’s a hundred-year-old advertisement for Cox’s Gelatine (spelled with an “e” on the end, which makes it look European). Maybe every cook should keep some on hand (it sounds very useful), but unfortunately, I think that this brand is long gone.
1925 Cox’s Gelatine Advertisement
Oh, to live next door to that Mrs. Tom Brown! Wonder if we’d ever be on first-name basis!
I enjoyed reading the ad.
Something to think about.
Who knew to put gelatine in soups? Not me!
Gelatin in soup? Interesting
I keep plain gelatin on hand because finger jello is a favorite with the grands.
The Cox Gelatine Company was established in Edinburgh, Scotland, “specially prepared for exportation.” They had a company in Montreal, Quebec, Canada and one in Brighton, England, as well as the location in New York City. In 1966, the charter was surrendered. Robert Cox registered his trademark for “Cox’s patent refined sparkling gelatine” Sept. 13, 1887.
I have a feeling the way flatline was prepared back in the day, it retained the umami flavors and enriched a dish the way mushrooms or anchovies or Parmesan do.