Corn-starch Fruit Mold
From Every-day dishes and every-day work, 1897
Fresh berries can enhance presentation.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 72. The excerpt below is the record exactly as published.
Coru-starch Fruit Mold. — Heat a quart of strawberry, rasp- berry, or currant juice, sweetened to taste, to boiling. If the pure juice of berries is used, it may be diluted with one cup of water to each pint and a half of juice. Stir into it four table- spoonfuls of corn-starch
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