Fruit Crown (Dessert)
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 The Fredericksburg home kitchen cook book (1921), page 25. The excerpt below is the record exactly as published.
Fruit Crown. (Dessert.) Heat 2 pints of water and prepare with 2 packages of Raspberry or Strawberry Jello. Then prepare se- parately 1 pint of Lemon Jello, or 1 pint of Pineapple juice, to which one package of gelatine has been added. Cover bottom of wet mold with a little Raspberry juice (about 1/3 of whole proportion). When set, pour in lemon or pineapple jelly, whipped to a sponge, mixed with half a cup of cherries or nuts
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