Fruit Macedoine a la Trifle

Name: Fruit Macedoine a la Trifle
Ingredients: § pint Gold Leaf Jelly; I- pint of Almond Blancmange; A few drops Cox’s Essence of Orange; A few drops Cox’s Essence of Pineapple; A pint tin of grated Pineapple; A large Jaffa Orange, or two small.; 6 ozs. Muscatel Raisins; A few ounces Ratafias; Some blanched Jordan Almonds

From A manual of gelatine cookery, 1904

When set, make a border of the chopped jelly.

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 8. The excerpt below is the record exactly as published.

FRUIT MACEDOINE A LA TRIFLE. A few drops Cox’s Essence ot Orange. A few drops Cox’s Essence of Pineapple. § pint Gold Leaf Jellj' (Recipe 1 2). I- pint of Almond Blancmange (Recipe 35). Peel the orange, scoop out the pulp and mix it with the pine, flavour, and add just sufficient sugar. Line a deep glass salad bowl, bottom and sides, with a single layer of the ratafias ; put A pint tin of grated Pineapple. A large Jaffa Orange, or two small. 6 ozs. Muscatel Raisins. Some blanched Jordan Almonds. A few ounces Ratafias

Read the full page as publishedCollapse the page

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