Fruit Jelly

Ingredients

• six oranges
• three bananas
• half a box of gelatine
• half a pint of cold water
• half a pint of boiling water
• the juice of three lemons

Method

1. 1

   Pare and slice the oranges and bananas, arranging them in layers in a charlotte-russe mould.

2. 2

   Make a jelly of half a box of gelatine soaked in half a pint of cold water for two hours, then add half a pint of boiling water and the juice of three lemons.

3. 3

   Sweeten to taste, pour this jelly over the fruit when it has partly cooled, and set away in a cool place to harden.

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

Fruit .Jell,,. Pare and slice very thin, six oranges ami m\ bananas, ami arrange in layers in a charlotte-russe mould. Make :i jelly of half a bOX of gelatine soaked in half a pint of cold water for two hours, then add half a pint of boiling water and the juice of three lellio

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