Cherry Gelatine

Ingredients

• 1 envelope gelatine
• 1/2 cup lemon juice
• 1/2 cup cold water
• 1 pt. sweetened red acid cherries
• 1/2 cup sugar
• 2 cups boiling water
• 2 egg whites
• 1/2 cup cherry juice

Method

1. 1

   Soak gelatine in cold water five minutes.

2. 2

   Dissolve with boiling water, add sugar, cool; add lemon juice and cherry juice.

3. 3

   When half congealed, add beaten whites; when almost congealed, add pitted cherries.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 91. The excerpt below is the record exactly as published.

CHERRY GELATINE. 1 envelope gelatine. 1/2 cup lemon juice. 1/2 cup cold water. 1 pt. sweetened red acid cher- % cup sugar. ries. 2 cups boiling water. 2 egg whites. 1/2 cup cherry juice. Soak gelatine in cold water five minutes. Dissolve with boil- ing water, add sugar, cool ; add lemon juice and cherry juice. When half congealed add beaten whites ; when almost congealed add pitted cherries. Mrs. John Hardwick. DAINTY DESSERTS 171 PINEAPPLE AND GRAPEFRUIT GELATINE. 2 envelopes gelatine. 1/4 cup lemon juice. 2 cups cold water. 21/2 lb canned pineapple. 214 cups sugar. 2 grapefruit, medium size. 4 cups boiling water. Dissolve gelatine in 1 cup cold water; add 1 cup cold water or pineapple juice. Add boiling water, sugar, lemon juice. When half congealed, add diced grapefruit and pineapple. Congeal, serve as a dessert or a salad with mayonnaise. Mrs. E. D. McDonald. COFFEE GELATINE. 1 envelope gelatine. V2 cup milk. 14 cup cold water. 1 cup sugar. 2 cups boiling coffee. 1 t-spoon vanilla. 3 eggs. Dissolve the gelatine in a little cold water. Add boiling clear coffee, beat together yolks of eggs, milk and sugar. Turn into coffee and gelatine and cook in double boiler until it thickens slightly. Re- move from fire and add the stiffly beaten whites of eggs, stirring together only until well mixed, add 1 t-spoon of vanilla. Turn into mold to harden. Serve cut in slices with a sauce made of thick cream slightly sweetened and flavored with vanilla. Mrs. Frank Daub. STRAWBERRY DELIGHT. 1 pkg. fresh marshmallows. 1 pkg. lady fingers. 1 qt. strawberries. 1 pt. whipped cream. Mash berries, reserving whole, a few of the choicest ones ; cut marshmallows with shears into 4 parts, and soak in strawberry juice 2 hours until soft. Mix lady-fingers, crumbled, marshmallows, fruit juice and whipped cream together 5 minutes before serving time. Serve in tall glasses, with spoonful of whipped cream and strawberry on top. Pineapple, or any tart fruit may be substituted. Mrs. Newton C. Wing. ORANGE TAPIOCA. l^ cup tapioca. 1 orange. 11/2 cups water. 1/2 cup sugar

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