Jelly with Fruits
From Culinary jottings, 1885
This dish is visually appealing and can be served as a dessert.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 222. The excerpt below is the record exactly as published.
enough plain clear jelly, flavoured with any nice liqueur, to fill a pretty border C h a u d-f r 0 1 d of mould, and get ready a mixed collec- tion of dessert fruits, — a few of each sort, — such as greengages, apricots, cherries, strawberries, pears, &c., cut them into pieces, and garnish the mould as * tastefully as you can. When the garnish has set, complete the jelly with layers of the remaining fruit, and set it in ice. For the centre, to imitate a savoury cliaud-froid, you must make a breakfast-cupful of vanilla blanc-manger, dipping slices of preserved apples into it to counterfeit fillets of chicken masked in white sauce ; set them on ice for the blanc-manger to congeal, and then pack the centre of the jelly with them ; garnish the white fillets with slices of prunes to represent truffles, and a few plain slices of apple
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Cook this with the app: pantry check, scaling, and the assistant.