Jellied Fruit

Ingredients

• other kinds of fruit
• a copper jelly-mould
• a shallow pan of broken ice
• jelly
• a cloth

Method

1. 1

   Dissolve the jelly.

2. 2

   Place a copper jelly-mould in a shallow pan of broken ice, pour in a little jelly; let it set.

3. 3

   Arrange a layer of fruit neatly, cover with jelly, and when this is set pour in some more jelly, more layers of fruit, alternating with different kinds.

4. 4

   Continue this until the mould is full, ensuring each layer is set before adding another.

5. 5

   When fresh fruit cannot be obtained, use bottled or tin fruits, drying each piece on a cloth before setting in the jelly.

6. 6

   Keep the mould on ice until set, then immerse in tepid water, turn out onto a folded napkin or silver dish, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 465. The excerpt below is the record exactly as published.

other kinds of fruit. Dissolve the jelly. Place a copper jelly-mould in a shallow pan of broken ice, pour in a little jelly ; let it set. Arrange a layer of fruit neatly, cover with jelly, and when this is set pour in some more jelly, more layers of fruit, alternating with different kinds. Continue this until the mould is full, but great care must be taken to see that each layer is quite set before another is put in. When fresh fruit cannot be obtained use bottled or tin fruits, but dry each piece on a cloth

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