Cooking with gelatine
Clyffe Hall, an imposing mansion set in extensive grounds in Market Lavington, had been a private residence and is again now. However, in 1938, it was bought by Mr Stewart Reynolds and developed as a business. During the second world war, it was used to provide accommodation for the teaching staff at the Senior Officers School in Erlestoke. After the war, the Reynolds turned it into an hotel.
Market Lavington Museum has been given various recipe books which belonged to the Reynolds. We do not know if any of the dishes described in them were served to the hotel guests or made for the family.
This book, dating from 1938, has ninety one pages of recipes requiring the use of gelatine. There are twelve pages of coloured pictures, illustrating some of the sweet and savoury dishes that could be made.
A gill was a quarter of a pint unit of liquid measure.