Jelly with Fruit

Ingredients

• two ounces of gelatine
• three quarters of a pound of sugar
• one quart of water
• the juice of one lime
• a wine-glass of maraschino
• macedoine of fruits, preserved cherries, strawberries, apricots, greengages, and raspberries

Method

1. 1

   Put gelatine in a stew-pan with sugar, water, and lime juice.

2. 2

   Heat while whisking until it boils.

3. 3

   Cool and strain until clear.

4. 4

   Flavour with maraschino.

5. 5

   Set on ice, layer jelly and fruits in a mould, finishing with jelly.

6. 6

   Cover with ice and turn out when firm.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 200. The excerpt below is the record exactly as published.

two ounces of gelatine in an enamelled stew-pan .,, „ ., with three quarters of a pound of Jelly witU fruit. ^ ^ sugar, beat three whites of eggs, MENU FOR A PARTY OF EIGHT. 357 moisten tliem witli one quart of water and the juice of one lime ; pour the whole into the stew-pan containing the gelatine, and pnt it on the fire, whisking the liquid con- tinually until it boils. Take the pan from the fire, let the liquid cool, and strain it through a jelly bag, pouring it back and straining again until it is quite clear. When cold, flavour the jelly with maraschino, a wine-glass will be sufficient, and let it rest awhile. IS'ow prepare a macedoine of fruits, preserved cherries, strawberries, apricots, greengages, and raspberries

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