Jelly a la Constantine

Ingredients

• half-a-dozen apricots
• a little syrup
• a little desiccated cocoa-nut
• shred pistachio-kernels

Method

1. 1

   Cut apricots in halves, remove the stones, and boil them in a saucepan with a little syrup until done.

2. 2

   Let them cool and cut each half into three pieces.

3. 3

   Pack a fluted mould in ice, pour a little warmed sweet jelly at the bottom, sprinkle in cocoa-nut and pistachio-kernels, then layer with apricots and more jelly until the mould is full, allowing each layer to set.

4. 4

   Turn it out onto a dish, fill the cavity with whipped cream mixed with cocoa-nut and pistachio-kernels, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 155. The excerpt below is the record exactly as published.

Jelly a la Constantine. — Cut half-a-dozen apricots in halves, remove the stones, put the apricots in a saucepan with a little syrup, and boil until done. Let them get cold, and cut each half into three pieces. Pack an ornamented fluted mould in ice, pour a little warmed sweet Jelly at the bottom, sprinkle in a little desiccated cocoa-nut mixed with shred pistachio-kernels

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