Fruit Set in Jelly (Macedoine de Fruit)
From Cookery for every household, 1914
Serves 4
When turned out, decorate with chopped jelly and small pieces of fruit.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 708. The excerpt below is the record exactly as published.
Fruit Set in Jelly (Macedoine de Fruit) Clear lemon or wine jelly is generally used for this, and almost any fresh fruit that is in season
Cook this with the app: pantry check, scaling, and the assistant.