Border of Sweet Jelly with Fruit

Ingredients

• one dozen pears, apples, apricots, or peaches
• the juice of two lemons
• 1 lb. of fine sugar
• 1 breakfast-cupful of water
• about 1 qt. of sweet Jelly

Method

1. 1

   Peel and core the fruit, then stew them with lemon juice and sugar until done.

2. 2

   Cool the fruit on a dish.

3. 3

   Set a border mould on pounded ice, pour in sweet Jelly to a depth of 1 inch and let it set hard.

4. 4

   Arrange the fruit on the Jelly, then pour more cold Jelly over the fruit to fill the mould.

5. 5

   Once set, turn out onto a dish and fill the center with finely-chopped red Jelly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 153. The excerpt below is the record exactly as published.

Border of Sweet Jelly with Fruit. — Take one dozen pears, apples, apricots, or peaches, peel them, and remove the cores, or stones. Put them in a preserving-pan with the juice of two lemons, Jib. of fine sugar, and 1 breakfast-cupful of Fig. 982. Jelly in Mould Packed in Ice. water. Let them stew until done, then remove, and set them on a dish to cool. Take a rather shallow border mould, and set it firmly and perfectly level on pounded ice. Have ready about lqt. of sweet Jelly flavoured with any kind of liqueur, pour this into the mould to the depth of about lin., and let it set quite hard; then arrange the fruit upon the Jelly, and For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, sec under their special heads. 784 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Jellies — continued. when the remainder of the Jelly is quite cold and nearly ready to set, pour it over the fruit to fill the mould. When quite set, turn the border out upon an ornamental dish, and fill the centre with finely-chopped red Jelly. Fig. 983. Jelly-mould Packed in Ice. Danish Sweet Jelly. -Put in a large copper pan I pint each of sherry, brandy, and cherry-juice, f pint of claret, the juice and peel of one lemon, 6oz. of loaf sugar, and l®oz. of gelatine. The gelatine should have been previously soaked for twelve hours in cold water. Simmer gently until the Jelly is done, take it off the fire, let it cool, and turn into a mould packed in ice. When set, dip the mould in tepid water, and turn the Jelly out on to a glass dish ; garnish with a rich custard flavoured with vanilla. Fig. 984. Squeezing Juice out of Fruit. Dantzig- Sweet Jelly. — Clarify sixteen or eighteen leaves of French gelatine ; when it is cold, mix with it nearly ^ pint of Dantzig brandy (paillette d’or), and add the syrup required to sweeten. When the Jelly is half set, put it on ice, and stir for a time, without letting it thicken ; then drop in 2 table- spoonfuls of pistachios cut in slices. Pack a cylinder mould in ice, pour the Jelly into it, and let it stand for one hour ; then dip the mould in tepid water, wipe it well all round, and turn the Jelly out on to a glass dish. French Sweet Jelly. —Prepare lqt. of clear calf s-foot or gelatine Jelly, sweetened and flavoured with sherry. Select a fancy Jelly-mould, pour a small quantity of the Jelly in, and leave it to set for two hours. Choose some fine ripe fruit of any kind or kinds in season, wipe them, and pick off the stalks ; arrange the fruit tastefully round the edge of the mould, fixing them in their places with a little Jelly (if currants, they may be arranged in bunches), pour in more of the Jelly, and let it set, continuing in this way till the mould is full. When the Jelly is quite set, turn it on a fancy glass dish, garnish with crystallised fruits, and serve. See Fig. 985. Gloucester Jelly. — (1) Put loz. each of sago, rice, pearl barley, eringo-root, and hartshorn shavings into a saucepan with J ellies — continued. 3 pints of water, set the saucepan at the side of the fire, and simmer the contents gently until reduced to 1 pint. Let it get cold, and it will set. To use it, dissolve in hot broth, milk, or wine, and it will make a very nourishing drink. (2) Put in a saucepan -|oz. each of rice, barley, isinglass, and hartshorn shavings, pour in 1 pint of water, and boil until the liquid has reduced to almost half its original quantity. Strain the Jelly into a jar. When the Jelly is to be served, it should be dissolved in milk, sweetened to taste with caster sugar, and flavoured with a few drops of essence of lemon. This Jelly is very agreeable for invalids. Italian Jelly. — (1) Half fill a mould with clear calf’s-foot Jelly ; cut some slices of Gruyere cheese into small rounds with a tin cutter, lay them in circles round the Jelly, over- lapping one another in the mould, cover with more Jelly, and leave them till set. Fill up the mould with the rounds of cheese aud Jelly, proceeding as before, and allowing each layer of the Jelly to set before another is added. Pack the mould in pounded ice, and leave it for two hours. Then dip the mould in tepid water, wipe it, and turn the Jelly out on to a fancy dish. (2) Soak loz. of gelatine in 1 teacupful of cold water, putting with it the thinly-peeled rind of a lemon. When the gelatine is soft, pour over it 1 breakfast-cupful of boiling water, and add 1 breakfast-cupful of loaf

Cook this with the app: pantry check, scaling, and the assistant.