Jellied Fruit
From Kentucky receipt book, 1903
Serves 3
Any mixture of fresh fruits may be used in same way. Raisins may be substituted for cherries, peaches or pears used alone.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 167. The excerpt below is the record exactly as published.
Jellied Fruit. Two oranges, 2 bananas, 1^/^ dozen candied cherries, 1% dozen blanched almonds, 1 ounce gelatine, 1 cup sugar, juice of % lemon, 1 cup cold water, 1 cup boiling water, 2 tablespoons sherry wine
Cook this with the app: pantry check, scaling, and the assistant.