Fruit Gelatine
From A manual of gelatine cookery, 1904
Serve with macaroons and small sponge fingers. Optional to add a layer of ratafias under the fruit.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 28. The excerpt below is the record exactly as published.
the Gelatine (soaked in a gill of water) to the syrup, dissolve it, and flavour it with a few drops of Cox’s orange essence and a tablespoonful of brand3'. There should be about a pint and a quarter
Cook this with the app: pantry check, scaling, and the assistant.