French Sweet Jelly

Ingredients

• Prepare 1qt. of clear calf's-foot or gelatine Jelly
• some fine ripe fruit of any kind or kinds in season

Method

1. 1

   Sweeten and flavor the Jelly with sherry.

2. 2

   Pour a small quantity into a fancy mould and let it set for two hours.

3. 3

   Arrange the fruit around the edge of the mould, fixing them with a little Jelly.

4. 4

   Continue layering Jelly and fruit until the mould is full.

5. 5

   Once set, turn out onto a fancy glass dish and garnish with crystallized fruits.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 154. The excerpt below is the record exactly as published.

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

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