Jelly of Mixed Fruits

Ingredients

• two ounces of gelatine
• three or four tablespoonfuls of water
• ten ounces of sugar
• the whites of three eggs
• two dozen very red cherries
• an ounce of white currants
• the same of red
• two ounces of pineapple
• the same of raspberries

Method

1. 1

   Dissolve gelatine in water, add sugar.

2. 2

   Mix egg whites, add to gelatine.

3. 3

   Heat until boiling, then simmer for half an hour.

4. 4

   Strain, pour a little into a mold, chill, then layer fruits and pour remaining jelly.

5. 5

   Chill until set.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 93. The excerpt below is the record exactly as published.

Jelly of Mixed Fruits. Dissolve on the fire two ounces of gelatine in three or four table- spoonfuls of water, add ten ounces of sugar, and, when melted, remove from the fire. Mix the whites of three eggs in half a glass of water, add to your gelatine, stirring quickly with an egg-beater. Then put all on the fire until boiling, then remove to the back of the range to simmer gently for half an hour. 202 FRENCH DISHES. Strain your jelly through a flannel until perfectly clear ; pour a little of it into a mold, and, when the jelly is sufficiently stiff, place on top of it two dozen very red cherries from which you have removed the stones, an ounce of white currants, the same of red, two ounces of pineapple, and the same of raspber- rie

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