Fruit Gelatine

Ingredients

• 1 box Knox Gelatine
• 1 quart warm water
• 1 cup sugar
• juice of 2 lemons
• 3 bananas
• 1 orange
• can sliced pineapple

Method

1. 1

   Dissolve gelatine in warm water, add sugar and lemon juice.

2. 2

   Slice bananas, orange, and pineapple into the mixture.

3. 3

   Let it get quite cold and serve with whipped cream.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 30. The excerpt below is the record exactly as published.

1 cup sugar. 3 tablespoons cornstarch. 2 cups water. Juice of 1 lemon. 3 eggs. Pinch of salt. Let water and sugar come to a boil ; add cornstarch, lemon and salt, and boil ten minutes. Beat the whites of eggs to a stiff froth and add the cooked ingredients by spoonful quanti- ties, beating all the time. Put into mould. Serve with boiled custard of the yolks of eggs poured around it. LEMON CREAM PUDDING. Miss Alice Fangenroth. 4 eggs. 2 tablespoons hot water. 2 tablespoons powdered sugar. Juice and grateu rind of 1 large 4 tablespoons sugar. lemon. Beat the yolks and sugar ; add lemon and hot water ; simmer until it thickens. Remove from front of stove and stir in the whites, beaten stiff, with the powdered sugar. BROWN PUDDING. Mrs. W. H. Krome. 1 cup molasses. % cup suet. 1 teaspoon soda. Serve with butter sauce. 3 cups flour. 1 cup raisins. 1 cup sour milk. 1 teaspoon salt. Steam 3 hours. / ' PUDDINGS AND DESSERTS. 99 STEAMED RICE. Mrs. S. T. Rol:>inson. One pint best rice, wash it and drop into 2 quarts boiling- water. Stir until it boils again and cook until barely done. This will hardly require 15 minutes. Test by biting; the grain should only just lose its grittiness, and every grain when served should be separate. Drain off the water and set on top of range closet, covered closely, to steam until serving time. STEAMED GRAHAM PUDDING. Mrs. J. E. Hillskotter. 1 cup seeded raisins. 1 cup molasses. 1 teaspoon soda. 1 scant cup milk. 14 teaspoon salt. 2 cups graham flour. Spice to suit taste. Put in individual cups and steam ^ of an hour. One-half of this will serve six persons. Sauce : — 1 cup sugar. 2 eggs. 1 tablespoon boiling water. 1 teaspoon flour. Vanilla flavor. Boil and stir in beaten whites last. PINEAPPLE TAPIOCA. Mrs. E. W. Fiegenbaum. 1 cup pearl tapioca. Juice of 2 lemons. V2 cup water. lb. can sliced pineapple. IV2 cup sugar. 3 whites of eggs. Soak tapioca over night. In morning drain off all water and add lemon juice, water, and pineapple, cut fine, with its juice. Add to this the sugar, and cook all slowly, stirring carefully, not to spoil shape of tapioca. Cook until almost clear. Have ready the whites of eggs well beaten and fold in carefully. Serve ice cold with whipped cream. 100 THE BDWARDiSVILLE COOK BOOK. COLD BISCUIT PUDDING. Mrs. J. E. Hillskotter. Slice cold biscuit in thin slices in a dish ; grate on a little nut- meg; then make a sauce of 3 teaspoons flour, pour boiling water on until like cornstarch, add 4 tablespoons sugar and a teaspoonful of butter ; pour on the biscuit while sauce is hot. BREAD PUDDING. Mrs. J. T. Keller, St. Louis. Cut into dice half a dozen slices of buttered bread and pm into a baking dish ; pour over it a custard made of 1 qt. milk. 3 eggs. 1 teacup molasses. teacup currants. A little nutmeg. Bake brown, and use any desired sauce. PRUNE PUDDING. Mrs. J. T. Keller, St. Louis. Stew I lb. best prunes until done. When cold, remove seed Beat white of 4 eggs to a stiff froth. Mix in prunes after they have been cut in small pieces. Put in oven to brown. Serve with cream. WOODFORD PUDDING. Mrs. E. J. Jeffress. 3 eggs, well beaten. V2 cup butter. 1 tablespoon sourJjqili'” y2 teaspoon soda inol milk. Bake in moder'^^e oven. Sauce : — 2 eggs, well beaten. •/ i 1 cup sugar. 1 cup sugar. 1 cup jam. V2 cup flour. 1 teaspoon mixed spices. Y2 cup butter. PUDDINGS and desserts. 101 Rub butter and sugar together, stir in the beaten eggs, place over the fire and stir until thick, then remove at once. WOODFORD PUDDING. Mrs. H. C. Squire. 3 eggs. - . . 1/^ cup butter. 1 cup sugar. ' teaspoon soda dissolved in 1V2 cups flour. 3 teaspoons sour milk. • 1 cup jam. Nutmeg and cinnamon to taste. Mix well and bake slowly. TAPIOCA CREAM. Mrs. J. T. Keller, St. Louis. Soak 2 tablespoons of tapioca over night in enough milk to cover it. To pints milk, heated, add yolks of 3 or 4 eggs, well beaten with sugar. Put in tapioca and cook until thick. Beat whites of eggs for top. Sweeten, put on cocoanut, brown in oven. Flavor. PINEAPPLE GELATINE. Mrs. H. O. Isensee. 1 scant box gelatine. 3 oranges, (juice>. 1Y2 cups sugar. 1 large can sliced pineapple. 4 or 5 lemons (juice). . 3 pints water. Soak the gelatine in the juice from can of pineapple, adding water to make a pint. When thoroughly soaked add the sugar, juice of lemons and oranges, and 3 pint,^..AVc ‘ ^r; strain through a cloth and when set, stirUn small piec d pineapple, English walnut halves and white grapes, La. ’ FRUIT GELAh.._;E. Mrs. Charles Pauly. Dissolve I box Knox Gelatine in i quart warm water, add i 102 THE EDWARDSVILLE COOK BOOK. cup vSUj^ar, and juice of 2 lemons. Slice into this 3 bananas

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