From Edinburgh, Scotland, Cox’s Gelatine and their complementary cookbook, Selected Recipes for Cox’s Gelatine, were introduced to Canadians as an attempt to broaden the company’s outreach. J&G Cox, a gelatine and glue factory, opened in 1842 and by 1844 had perfected their gelatine recipe. The popular company and its gelatine became a favoured ingredient amongst Canadian cooks. Gelatine offered high sources of protein and could replace more expensive foods, such as cream and eggs, in many common dishes. This cookbook served as a reference guide, providing information for utilizing the product in the home kitchen.
Selected Recipes for Cox's Gelatine [Canadian ed.]. J. & G. Cox, Limited: s.n. ca 1906-1910. Gift of Una Abrahamson. Archival & Special Collections, University of Guelph Library.