Jelly with Fruit

Ingredients

• a pint and a half jelly
• the raw fruit requiring additional sugar

Method

1. 1

   Prepare jelly and let it harden slightly.

2. 2

   Arrange fresh fruit in the mold, adding layers of jelly to adhere.

3. 3

   Use raw fruits like strawberries and cherries, and boiled fruits like peaches and apples.

4. 4

   Garnish with the same fruit when served.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 331. The excerpt below is the record exactly as published.

jelly with fruit juice put a quarter of a pound tapioca over a gentle fire in sufficient water to reach two inches above it ; use custard kettle in order that it may cook very slowly without danger of burning ; it must be stirred thoroughly about every five minutes if an ordinary sauc'epan is used ; if the water cooks away add half a cup cold water at a time, using only sufficient to keep tapioca moist enough to prevent burning ; when only very small white particles are visible in the center of the grains of tapioca, in- stead of adding more water stir in a pint of any fruit juice, or the syrup from canned or preserved fruit, and let it be slowly absorbed by the tapioca. Unless the fruit juice is quite sweet enough, sugar ' may be aaded, to make the tapioca palatable ; when it has absorbed the fruit, turn it out into a plain mold or bowl, and let stand until perfectly cold before using. Milk and powdered sugar may be served with it; or it may be iced and ."erved alone. Whipped Jelly* — ^This is a very pretty dessert dish and easily prepckred. When any gelatine jelly is set a little, put in bowl and whip with egg-whisk until full of air-bubbles. Fill the mold, and put on ice. The light frothy appearance is very pleasing, and the ad- dition of preserved fruits, well stirred in, about two cups to a quart jelly, forms a handsome dish. Jelly with Fruit — Fresh fruits are often molded "^th gelatine jellies for dessert and present a very handsome appearance, the fruit being arranged around sides of mold, or placed m center, or in any manner fancied. The cut given shows jelly molded with cherries. Have ready a pint and half jelly which must be very clear and very sweet, the raw fruit requir- ing additional suga

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