Fruit Gelatine

Ingredients

• a quarter of a pound of dates
• an equal amount of figs
• a cupful of sugar
• a quart of boiling water
• the juice of two lemons
• one orange
• two teaspoonfuls of caramel
• fill a quart and a pint mould

Method

1. 1

   Stone and chop a quarter of a pound of dates; mix with an equal amount of figs, chopped fine; add chopped candied cherries or pineapple, or the pulp of an orange, or a sliced banana.

2. 2

   The mixture must be sufficient to fill a quart and a pint mould.

3. 3

   Cover a box of gelatine with half a pint of cold water and let it soak for half an hour.

4. 4

   Add to it a cupful of sugar and a quart of boiling water; stir until the sugar is dissolved; add the juice of two lemons and one orange, and two teaspoonfuls of caramel.

5. 5

   Strain in the mould over the fruit and stand it aside to harden.

6. 6

   When cold and quite firm turn it out upon a glass dish and send to the table with or without whipped cream.

7. 7

   The fruit must be put loosely in the mould or the jelly will not penetrate.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 22. The excerpt below is the record exactly as published.

FRUIT GELATINE This attractive and dainty dessert has been burdened with a number of very inappropriate names, such as "Heavenly Hash," "Angels' Hash," etc. Stone and chop a quarter of a pcmnd of dates ; mix with an equal amount of figs, chopped fine; add chopped candied cherries or pineapple, or the pulp of an orange, or a sliced banana. The mixture must be sufficient to fill a quart and a pint mould. Cover a box of gelatine with half a pint of cold water and let it soak for half an hour. Add to it a cupful of sugar and a quart of boil- ing water; stir until the sugar is dissolved; add the juice of two lemons and one orange, and two teaspoonfuls of caramel

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