Jellied Fruits
From Twentieth century home cook book, 1905
Serves 6
Serve with whipped cream.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 110. The excerpt below is the record exactly as published.
four lemons, four bananas broken in pieces, being careful not to use a knife about the bananas, and mix with a liquid made of two quarts of water, very hot; four cups of sugar or more, as the taste may demand, one-half box of Cox' gelatine ; all the ingredients of the liquid brought to a boil on the stove. Set on the ice until thoroughly chilled, and then freeze. When about half frozen add one quart of sweet cream, whipped to a stiff froth with the whites of six fresh eggs. Then freeze till very hard, pack in ice and leave for several hours to ripen. Some regard the addition of grated pineapple a great addition. Other fruits may be added or substi- tuted. The juice of ripe raspberries that have stood in sugar for several hours is a great addition. Of course, when you use the raspberry juice you must decrease the amount of the water by the amount of juice used, the addition of the cream and eggs is entirely optional, some preferring the " melange" without it. Be careful to use only earthen vessels in the preparation of this dainty. — Mrs. Judge Halley, Newton, Illinois. JELLIED FRUITS. Take one box of Cox' gelatine ; dissolve in hot water ; add four lem- ons, sugar to taste. One can of fruit
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